Recipe Details

Balsamic Rosemary Pork Loin with Roasted Potatoes

Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 8 - 10


Cook to 145 F with 3 minute rest


2 1/2 pound New York (top loin) pork roast, boneless
1 1/2 cups fresh rosemary
12 cloves garlic
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
2 teaspoons black pepper
2 1/2 pounds small red potatoes, cut into 1/2-inch wedges

Cooking Directions

Preheat oven to 450 degrees F.
In a food processor, combine rosemary leaves, garlic, oil, vinegar, salt, and pepper and pulse to make a coarse, wet paste, scraping down the bowl as necessary. Spread 3/4 of paste on all sides of roast. Place roast, fat side up, in shallow roasting pan large enough to hold roast with 3 inches room around all sides. Roast 15 minutes.
Meanwhile, in a large bowl, combine potatoes and remaining paste.
Reduce oven to 350 degrees F. Add potato mixture to pan, arranging potatoes around roast. Continue roasting 40-45 minutes, tossing potatoes halfway through, or until internal temperature of roast reaches 145 degrees F and potatoes are tender. (If roast is done before potatoes, transfer it to a cutting board and return roasting pan with potatoes to oven.)
Remove roast from oven and let rest 10 minutes. Slice roast and arrange on platter. Surround with potatoes and serve.
Yield: 8 to 10 servings

Serving Suggestions

Gather friends and family then celebrate the season with Balsamic Rosemary Pork Loin with Roasted Potatoes. It's a festive, flavorful way to trim your table. Serve with Beet, Walnut, and Blue Cheese Salad and steamed sugar snap peas.

Nutrition Information

Calories: 400 calories
Protein: 33 grams
Fat: 17 grams
Sodium: 370 milligrams
Cholesterol: 90 milligrams
Saturated Fat: 5 grams
Carbohydrates: 26 grams
Fiber: 4 grams

User Added Photos

Have you prepared this recipe? Upload a Photo. Photos must meet these file requirements:
File Size: 10mb or less
xx Dimensions (we will auto-scale)
File Types: Jpeg, Jpg, Gif, Png, Bmp, Tif

No community photos have been uploaded for this recipe.

Pork Social

Featured Video

Pork Tenderloin with Goat Cheese-Stuffed Dates & Raspberry Chipotle Sauce Recipe

About the Cut: Loin Roast

The loin roast comes from the area of the pig between the shoulder and the beginning of the leg It is sold either bone-in or deboned. Loin roast can be rolled and tied with string.

Read more about Loin Roast  Arrow
More recipes with Loin Roast  Arrow

About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

Read more about Roasting  Arrow
More recipes with Roasting  Arrow

Featured Recipes

Tips and Tricks

Buying, Handling & Storage Tips

Loin roast is sometimes confused with tenderloin. Despite the name similarity, they are not one in the same. A loin roast is typically sold in pieces weighing between 2 to 4 pounds (the tenderloin is a smaller, long cut that usually weighs about a pound). The term roast simply refers to a large cut of pork.

See more tips  View Recipe

Butcher's Tips

For a crisp surface on your roast, be sure the oven is fully preheated before place the roast in it and do not cover the meat while roasting.

See more tips  View Recipe

Rate this Recipe
My Rating * * * *
Review Title

We Liked it
by anonymous 05/03/2014
The rosemary was too intense. I'll cut that in half next time. Otherwise we loved this recipe. My husband ate the leftovers on sandwiches and reheated.

by anonymous 11/04/2012
 Cut back on Rosemary to 1/3 cup and 4 large cloves of garlic. Had to balsamic vinegar so used balsamic marinate. Great, tender and moist, probably the best pork roast I have ever prepared.

Balsamic Rosemary Pork Loin
by anonymous 05/18/2012
 Delicious and very moist!

balsamic rosemary pork loin with roasted potatoes
by anonymous 02/12/2012
 This was super easy and had great flavor. Cooking it with the potatoes saved time and they needed no additional adornment. Have made this several times with great results. Do use fresh rosemary not the dried stuff

basic but good
by anonymous 01/09/2012
Didn't add paste to potatoes. Just stirred  potatoes in EVOO and garlic salt and added to pan as directed. Pulled pork at 143 degrees, rested for 10 min. which brought it to 149. Perfect!

Balsamic Rosemary Pork Loin
by anonymous 01/09/2012
 This was wonderful and easy to do.

by anonymous 12/02/2011
 Excellent. Everyone loved it.

Good but needs modification
by anonymous 11/11/2011
I knew right off 1 1/2 c of rosemary was way too much. So I halved the garlic and used probably a third of the rosemary. I only added 1/2tsp salt and no where near a tsp of black pepper. The paste was enough to cover the entire top of the 2.5lb roast. I think this recipe is for a much larger roast. It came out tender and very flavorful. Still a bit powerful on the rosemary side, but the trick is to cut slices VERY thin. That way you don't get too much topping.

Too much pepper
by anonymous 10/28/2011
 If you want to burn your mouth and spend the entire evening drinking water, try this recipe. 2 tsp of pepper is just way too much. Threw away left-overs...waste of time and money!

Rosemary Rocks!
by anonymous 10/23/2011
The house smelled so good. A family favorite! 

by LWN 05/14/2011
 this was wonderful - you can prepare the paste ahead of time and then put on the roast & potatoes when you are going to cook. Took a little longer than the recipe said -- I used peeled baby whites and put them in a zip bag with the remaining paste. everything was wonderful -- use good balsamic vinegar for best results

The Rosemary Controversy
by Steven Baker 04/10/2011
 I haven't tried this recipe yet. But frankly, I cannot resist after reading the multitude and disparate range of those of you that have. The reviews made me laugh. Bon appétit y'all!

very moist
by maurita 04/04/2011
 I cut the rosemary to 1/2 cup and garlic to 6 cloves as did with the remaining ingredients. This turned out very juicy and flavoursome

Really good!
by Marge Hunt 03/30/2011
 This was an easy company dinner that we all enjoyed.

rosemary porkloin
by Teresa 03/25/2011
If you've never tried this you Must it's the best ever and everybody will salute you for it, and they'll ask for it over and over!! It's really a 10 star!!!

Very Good with Modifications
by Wes 03/14/2011
 A 1 1/2 cups just seemed like too much rosemary, so I cut it to 1 Tbs, also only 7 cloves of garlic and 1/2 tsp black pepper. It turned out very good and I will keep this in my recipe box...with modifications.

Balsamic Rosemary Pork Loin
by Pat Blackmon 02/15/2011

pork loin
by Debbie 02/13/2011
 I had a problem with 1 1/2 cups of fresh rosemary is this right? the little I did add was to much. 3/4 of an oz was to much bur the meat was very tender

Very tasty!
by LuAnn 02/07/2011
So easy to make, and very tasty! That was NOT too much rosemary at all... but I DID cut the garlic in half. I let the potatoes cook a bit more while the roast rested.

Way Too Much Spice
by laurie 01/30/2011
Wow, cut the rosemary, garlic spice mix by more than half. Pretty much threw out the left over roast and all the potatoes.

Too much rosemary
by Lynn 01/24/2011
The pork was fine but we threw away the potatoes because of too much rosemary Surely 1 1/2 cups can't be right..  

Really good
by Kristen 01/17/2011
I made this for a dinner party and it was huge hit! The only issue was that the potatoes did NOT cook and I even put them in for another 20 min at 400 degrees.

Easy and flavorful
by Mary F. 01/10/2011
 Very good, and easy to make with things already in the pantry.

Easy and flavorful
by Mary F. 01/10/2011
 Very good, and easy to make with things already in the pantry.

great pork recipe
by null 01/07/2011
 this is a fantastic and easy pork recipe! My family loves it!

by gloria 01/05/2011
awesome pork roast. love what the balsamic and rosemary add to the flavor of this roast 

basmic roast
by joe 12/21/2010

basmic roast
by joe 12/21/2010

by Julie 12/19/2010
 We loved this recipe. Very easy and fancy for guests! I'm making it for my inlaws this week!

Pork Lover
by Karen 12/13/2010
 This roast was melt in your mouth good

Simple and Good
by Stacie 12/07/2010
Very little effort and it looks great and tastes even better!

by julie 12/02/2010
Easy and delicious. We substituted sweet potatoes and were really pleased.

Delicious pork loin
by eydie 12/01/2010
 I would give the pork loin 4 stars but the potatoes 3 too much rosemary for the potatoes. I looked up this website because I thought perhaps there was a mistake in the amount of rosemary in my recipe.(also I should have put the potatoes back in the oven while the roast rested. I would like to make this again

by EMILY JANE 11/26/2010
quantity of garlic and rosemary absurd I cut back and it turned out fine perhaps 4-5 pound roast would be OK for that amount of seasoning 

too much rosemary
by maggie 11/21/2010
 I harvested fresh romemary from my garden. the pork was delicious, but the potatoes were bitter. Too much rosemary.

Easy & Excellent
by MDoherty 11/20/2010
 This was such a wonderful tasting recipe ans super easy to make!!

by Meghan 11/16/2010
I useda little less than a cup of Rosemary and it was HORRIBLE! It tasted way too much like a Christmas tree! After everyone took their first bite and having a mouthfull of rosemary to spit out, we decided to throw the whole thing out. What a waste! That much Rosemary was just horrific..

by HonnyBrown 11/16/2010
Very simple to make with gourmet results. The flavors balance extremely well! 

by Kambi 11/16/2010
 There is no way anything should ever include that much rosemary. it was so strong that we had to scrape all the paste off the pork and wash the potatoes and then reheat them. wont make this again.

by harley 11/14/2010
This was the nastiest tasting food I have ever cooked. The rosemary smelled up the whole house for three days. It tasted so strong that my family would not eat it. Never again...

simple, good
by Michelle H 10/31/2010
 We had to modify a bit--didn't have enough fresh rosemary, so used herbes de provence to make up for it. Was good, but a bit dry, a tad peppery. Would make again, with a gravy or sauce additionally.

excellent and simple
by Sarena 10/19/2010
 My husband loved it and said it gourmet hosting worthy!