Balsamic Rosemary Pork Loin With Roasted Potatoes Recipes

BEST BALSAMIC MARINATED PORK TENDERLOIN

Steps:

• Whisk balsamic vinegar, garlic, rosemary, honey, salt, and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air, and seal the bag. Place the bag in a container to avoid leaks, and marinate in the refrigerator 6 to 8 hours.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade.
• Roast pork in the preheated oven until slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven, place on a cutting board, and cover loosely with aluminum foil. Let rest for 10-20 minutes.
• While pork is resting, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin.

BALSAMIC ROSEMARY PORK WITH ROASTED POTATOES

Steps:

• In a food processor, combine leaves, garlic, oil, vinegar, salt, and pepper, and pulse to make a coarse, wet paste, scraping down the bowl as necessary. Spread 3/4 of the paste on all sides of roast. Place roast, fat side up, in a shallow roasting pan large enough to hold roast with 3 inches room around all sides. Roast 15 minutes in a preheated 450º oven.
• Meanwhile, combine potatoes and remaining paste in a large bowl. Reduce oven to 350º. Add potato mixture to pan, arranging potatoes around the roast. Continue roasting 60 minutes, tossing potatoes halfway through, or until internal temperature of roast reaches 155º 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.

BALSAMIC ROSEMARY PORK LOIN

Steps:

• Preheat oven to 450°F.
• 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°F
• Place coated potatoes around roast; cook 50-60 minutes, tossing potatoes halfway.
• Cook roast until internal temperature reaches 150°F 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.