umami

Balsamic Rosemary Pork Loin with Roasted Potatoes

This balsamic rosemary pork loin is the perfect centerpiece for a cozy meal. Slow-roasted with garlic and herbs, the pork is tender and flavorful, while the balsamic glaze adds a rich, tangy finish. Paired with crispy roasted potatoes, it’s a warm and comforting dish that brings the flavors of the season to your table!

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Prep Time 15 minutes
Cook Time 1 hours
Servings 10 Servings
Cuts pork loin roast

Ingredients

Before we get cooking, here’s everything you need. Check items off as you go — at home or in the store.

Directions

Preheat the oven to 450°F.
In a food processor, combine rosemary leaves, garlic, oil, vinegar, salt, and pepper. Pulse to make a course, wet paste, scraping down the bowl as necessary.
Spread 3/4 of the paste on all sides of the pork roast.
Place roast, fat side up, in a shallow roasting pan. The pan should be large enough to hold the roast with 3 inches of room around all sides.
Place the pork in the oven and roast for 15 minutes.
Meanwhile, in a large bowl, combine potatoes and remaining paste.
Add potato mixture to the roasting pan, arranging potatoes around the roast. Reduce the temperature to 350°F and continue roasting for 40–45 minutes, tossing potatoes halfway through.
The pork roast is fully cooked when the internal temperature reaches 145°F, and the potatoes are fully cooked when tender. If the roast is done before the potatoes, transfer it to a cutting board and continue roasting the potatoes until done.
Remove the roast from the oven and let it rest for 10 minutes.
Slice the roast and arrange on a platter. Surround with potatoes and serve.