Balsamic Rosemary Pork Loin With Roasted Potatoes

Balsamic Rosemary Pork Loin 

With Roasted Potatoes

Ingredients:

2 1/2 lbs. 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 lbs. small red potatoes cut into 1/2" wedges 

Directions:

Preheat oven to 450*F.

In a food processor combine rosemary leaves, garlic, olive oil, balsamic vinegar, salt and pepper and pulse to make a course wet paste.  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 with remaining paste.

Reduce oven to 350*F.

Add potato mixture to pan, arranging potatoes around roast.  Continue roasting 45 minutes, tossing potatoes half way through or until thermometer reaches internally 145*F and potatoes are tender.  (If roast is done before potatoes, transfer 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.  Serves 8 to 10   1 1/4 hrs.