Balsamic Rosemary Pork Loin Recipe

This Balsamic 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.

Course dinner

Cuisine American

Keyword roasted pork loin

Prep Time 14

Cook Time 1

Total Time 1 14

Servings

Calories 468kcal

Author Eva Fry

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