Garlic Pork Roast with Balsamic Vinegar – a delicious recipe with center, red skined potatoes, garlic, balsalmic vinager, olive oil, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Rinse the pork roast with cold water then put it in a roasting pan.
2
After you put it in the roasting pan you want to poke holes into the top.
3
Then pour on the oil and balsamic vinager.
4
Let it seep in while you cut up the potatoes into wedges (leave the skins on).
5
Then you want to add the seasonings to the pork.
6
You can use them to your moderation.
7
Take the potatoes and put them into a big bowl, take all of the same spices you used for the pork including the oil but minis the vinager and mix them all around.
8
Finally add the potatoes to the pan all around the pork and throw it into the oven at about 350F.
9
Cook depending on how fast your oven cooks (you don't want to over cook it or it will dry right out).
595
kcal
Calories
49
g
Fat
30
g
Carbs
11
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 12 ingredients. The key ingredients include: 1 center-cut pork roast, 6 md. red skined potatoes, 2 tbsp. garlic, minced, 1/4 cup balsalmic vinager, and more.
Yes, Garlic Pork Roast with Balsamic Vinegar 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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