Balsamic Rosemary Pork Loin - cooking recipe

Ingredients

2 1/2 lbs boneless top loin pork roast
1 1/2 cups fresh rosemary leaves
12 garlic cloves
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
2 teaspoons black pepper
2 1/2 lbs small red potatoes, cut into wedges

Preparation

Preheat oven to 450\u00b0F.
In a food processor, combine rosemary, garlic, oil, vinegar, salt and pepper; pulse to a coarse wet paste.
Spread 3/4 of paste on all sides of roast. Place roast, fat side up, in a shallow roasting pan big enough to hold roast with 3 inches around all sides. Cook for 15 minutes.
Meanwhile, in a large bowl, mix potatoes and remaining paste. Reduce oven to 350\u00b0F
Place coated potatoes around roast; cook 50-60 minutes, tossing potatoes halfway.
Cook roast until internal temperature reaches 150\u00b0F If potatoes aren't done, transfer roast to cutting board and continue cooking potatoes.
Remove roast from oven, let rest 10 minutes. Slice and arrange on platter with potatoes.