Balsamic Rosemary Pork Loin – a delicious recipe with pork roast, rosemary, garlic, olive oil, balsamic vinegar, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 450u00b0F.
2
In a food processor, combine rosemary, garlic, oil, vinegar, salt and pepper; pulse to a coarse wet paste.
3
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.
4
Meanwhile, in a large bowl, mix potatoes and remaining paste. Reduce oven to 350u00b0F
5
Place coated potatoes around roast; cook 50-60 minutes, tossing potatoes halfway.
6
Cook roast until internal temperature reaches 150u00b0F If potatoes aren't done, transfer roast to cutting board and continue cooking potatoes.
7
Remove roast from oven, let rest 10 minutes. Slice and arrange on platter with potatoes.
1571
kcal
Calories
55
g
Fat
166
g
Carbs
103
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 1/2 lbs boneless top loin pork roast, 1 1/2 cups fresh rosemary leaves, 12 garlic cloves, 3 tablespoons olive oil, and more.
Yes, Balsamic Rosemary Pork Loin falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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