Balsamic Rosemary Pork Loin Recipe with Roasted Potatoes
This Balsamic Rosemary Roasted Pork Loin with Red Potatoes is an easy, flavorful one-pan dinner perfect for weeknights or entertaining. Tender boneless pork loin is rubbed with fresh rosemary, garlic, olive oil, and balsamic vinegar, then roasted until juicy and perfectly caramelized. Red potatoes roast alongside the pork, soaking up the savory herb flavors while becoming crispy on the outside and tender inside. This simple roasted pork loin recipe is comforting, elegant, and made with wholesome ingredients for a delicious family meal.
Ingredients:
2½ lbs Boneless Top Loin Pork Roast
A lean, tender cut of pork that roasts beautifully in the oven. It stays juicy when cooked properly and absorbs the flavors of garlic, rosemary, and balsamic vinegar.
1½ Cups Fresh Rosemary
Fragrant and earthy, fresh rosemary infuses the pork with classic herb flavor that pairs perfectly with roasted meat and potatoes.
12 Cloves Garlic
Bold and aromatic, garlic adds deep savory flavor and becomes slightly sweet and mellow as it roasts.
3 Tablespoons Olive Oil
Helps coat the pork and potatoes, allowing the herbs and seasonings to stick while promoting beautiful browning in the oven.
2 Tablespoons Balsamic Vinegar
Adds a touch of tangy sweetness that enhances the savory flavors of the pork and caramelizes slightly during roasting.
1 Teaspoon Salt
Essential seasoning that enhances the natural flavor of the pork and balances the dish.
2 Teaspoons Black Pepper
Provides subtle heat and depth that complements the garlic and rosemary.
2½ lbs Small Red Potatoes (cut into ½-inch wedges)
Creamy, tender potatoes that roast alongside the pork, soaking up the flavorful juices and becoming crispy on the outside and fluffy inside.
Pork Loin Recipe FAQs
What is the difference between pork loin and pork tenderloin?
Pork loin and pork tenderloin are different cuts of meat. Pork loin is a larger, wider cut from the back of the pig that is best suited for roasting and slow cooking. Pork tenderloin is smaller, thinner, and much more delicate, cooking quickly in the oven or on the grill. Because of the size and cooking time differences, pork tenderloin cannot be substituted for pork loin without adjusting the recipe.
What temperature should pork loin be cooked to?
Pork loin should be cooked to an internal temperature of 145°F (63°C) according to USDA guidelines. For the juiciest results, remove the pork from the oven when it reaches about 140–142°F and allow it to rest for 10–15 minutes before slicing. The temperature will continue to rise as it rests.
How long does it take to cook pork loin in the oven?
A boneless pork loin typically takes 20–25 minutes per pound when roasted at 375°F. For a 2½-pound pork loin, the total cooking time will usually be 50–65 minutes, depending on oven temperature and thickness of the roast.
How do you keep pork loin from drying out?
Because pork loin is a lean cut, it can dry out if overcooked. To keep pork loin juicy:
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Use a meat thermometer
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Cook just until it reaches 145°F
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Let the roast rest before slicing
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Coat the pork with oil or a marinade to help lock in moisture
Should pork loin be covered when roasting?
Pork loin is usually roasted uncovered so the outside develops a flavorful browned crust. If the roast begins to brown too quickly, you can loosely tent it with foil for the remainder of the cooking time.
What herbs go best with pork loin?
Pork pairs well with aromatic herbs and savory flavors. Popular options include rosemary, garlic, thyme, sage, mustard, balsamic vinegar, and black pepper. These ingredients enhance the natural flavor of the pork without overpowering it.
What sides go well with roasted pork loin?
Roasted pork loin pairs beautifully with simple sides such as roasted potatoes, green beans, Brussels sprouts, carrots, rice, or a fresh salad. Apples or applesauce are also a classic pairing with pork.
How do you store leftover pork loin?
Leftover pork loin should be stored in an airtight container in the refrigerator for up to 3–4 days. It can also be frozen for up to 3 months.
What is the best way to reheat pork loin?
To keep pork from drying out, slice it first and reheat it gently. Warm the slices in a covered skillet with a little broth or pan juices, or heat them in the oven at 300°F until warmed through.
Balsamic Rosemary Pork Loin Recipe
Ingredients
- 2 1/2 lbs boneless top loin pork roast
- 1 1/2 cups fresh rosemary
- 12 cloves garlic
- 3 Tbs olive oil
- 2 Tbs balsamic vinegar
- 1 tsp salt
- 2 tsp black pepper
- 2 1/2 lbs. small red potatoes cut into 1/2-inch wedges
Instructions
- 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 50 to 60 minutes, tossing potatoes halfway through, or until internal temperature of roast reaches 155 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.
Nutrition
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