Balsamic Rosemary Pork With Roasted Potatoes Recipes

BALSAMIC PORK TENDERLOIN AND POTATOES

Steps:

• Preheat oven to 400*.
• Rub tenderloin with salt and pepper, half of the rosemary and half of the garlic. Heat 1 T. of the oil in a skillet. Add pork and braise on each side until golden brown on all sides, about 10 minutes. Remove from skillet and put in a greased jelly roll pan.
• Add vinegar to skillet, scraping bottom to remove brown bits. Add remaining oil, rosemary, and garlic. Add potatoes and onions; toss to coat.
• Spoon potatoes and onions around pork; drizzle vinegar mixture over pork.
• Roast for 20-25 minutes or until pork reaches 140*. Let stand 5 minutes before serving.

BALSAMIC-BAKED ONIONS AND POTATOES WITH ROAST PORK

Steps:

• Preheat the oven to 400 degrees F. Put the potatoes into a pan of boiling, salted water and cook for around 8 minutes, then drain and return to the pan. Chuff them up a bit by shaking the pan.
• To prepare the meat, scatter a handful of finely chopped rosemary leaves over a large chopping board. Sprinkle over some salt and pepper and the ground fennel seeds. Roll the pork across the board, pressing down hard so all the flavorings stick to it.
• Get a large roasting pan that your pork will fit snugly into, and place it on a burner over a medium-high heat. Pour in a little olive oil and place the pork in, fat side down, sprinkled with any flavorings remaining on the board. After a few minutes, when the pork fat is lightly golden, turn it over and add the garlic cloves, onion, celery and bay leaves to the pan. Place on the bottom shelf of your preheated oven for 1 hour, basting it halfway through. (For the last 20 minutes of cooking, you may need to cover the pork with a bit of damp waxed paper to stop it coloring too much.)
• Get another roasting pan, into which you can fit the potatoes in 1 layer, and heat it on the stove. When hot, pour a glug of olive oil into it and add the butter, rosemary and garlic. Add the potatoes and toss them in all the flavors. Add the onions and all the balsamic vinegar and season with salt and pepper. Cook for 5 minutes on the burner to reduce the balsamic vinegar a little. Place the pan on the top shelf and cook for around 50 minutes, until the potatoes and onions are dark, sticky and crispy - removing the pan to toss the onions and potatoes halfway through.
• After 1 hour, the meat should be cooked. Prick it with a sharp knife - if the juices run clear, it's done; if not, pop it back in the oven for another 10 to 15 minutes, keeping the potatoes warm. Remove it from the oven and let it rest on a plate for 10 minutes. Pour away most of the fat from the pan and mash up the garlic and onion. Place the pan over the burner and add the white wine. Simmer until the liquid has reduced by half, scraping all the meaty, marmitey goodness off the bottom to make a tasty little sauce, and season if necessary. Pass through a sieve into a serving pitcher. Then slice the pork and serve it with your incredible baked onions and potatoes, drizzled with the pan juices. This meal goes great with some nice greens or an arugula salad.

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.