Balsamic Rosemary Pork Loin with Roasted Potatoes

This is pretty much divine served with Beekeeper’s Jezebel Sauce.

Recipe adapted from Better Homes and Gardens

Serves 8-10


  • 2 1/2 lbs. boneless top loin pork roast
  • 1 to 1 1/2 cups fresh rosemary
  • 12 cloves garlic
  • 3 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 1 tsp salt
  • 2 tsp black pepper
  • 2 1/2 lbs. small red potatoes, cut into 1/2-inch wedges


  1. Preheat the oven to 450
  2. In a food processor, combine the rosemary, garlic, oil, vinegar, salt, and pepper. Pulse to a coarse, wet paste.
  3. Spread 3/4 of the paste on all sides of the roast. Place roast, fat side up, in a shallow roasting pan big enough to hold the roast with 3 inches around all sides. Cook 15 minutes.
  4. Meanwhile, in a large bowl, mix potatoes and remaining paste. Reduce oven to 350. Place coated potatoes around roast; cook 50-60 minutes, tossing potatoes halfway. Cook roast until internal temperature reaches 150 degrees. If potatoes aren’t done, transfer roast to a cutting board and continue cooking potatoes.
  5. Remove roast/potatoes from oven. Let rest 10 minutes. Slice and arrange the roast on a platter with the potatoes.

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