Recipe - Balsamic Rosemary Pork Loin w/Roasted Potatoes from PorkBeInspired

Meal Ideas

Party with Pork

Prep Time: 15 minutes
Cook Time: 1 hour

2 1/2 pound boneless top loin pork roast
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

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 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

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.

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

Random Safety Tip:

If using a microwave to thaw your pork, cook immediately after thawing.

Ratings

See Reviews (38)

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.

Cathy
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!

great
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

Buying/Handling/Storing Tip:

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.

Other Pork Buying/Handling/Storing Tips

Ask Your Butcher

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.

More Butcher Tips

About the Cut

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.

Learn About the Pork Cuts

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.
More about this cooking method