Balsamic Rosemary Pork Loin

• 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

1. Preheat oven to 450u0b0F.
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 350u0b0F
5. Place coated potatoes around roast; cook 50-60 minutes, tossing potatoes halfway.
6. Cook roast until internal temperature reaches 150u0b0F 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.

pork roast, rosemary, garlic, olive oil, balsamic vinegar, salt, black pepper, red potatoes

Taken from www.food.com/recipe/balsamic-rosemary-pork-loin-477778 (may not work)