Garlic and Rosemary Balsamic Roasted Pork Loin – Easy to make, flavorful, incredibly tender pork loin rubbed with a Garlic and Rosemary Balsamic mixture makes for a crowd pleasing dinner with very little effort.
The BEST Roasted Pork of all time! Don’t believe me?! MAKE IT. NOW.
Hey Hey, buddies! HAPPY SUNDAY! And HAPPY start to the Holiday Season! HOW EXCITING!!
Tell me, what are your Sunday plans? Are you wearing your Sunday’s Best? Are you going to Church? Temple? Etc?
2 pounds boneless pork loin
¼-cup STAR Olive Oil
3 tablespoons STAR Balsamic Vinegar of Modena (Gold Edition)
10 garlic cloves, smashed
½-cup fresh rosemary leaves
salt and fresh ground pepper, to taste
2 pounds small red potatoes, washed and quartered
- Step 1
Preheat oven to 450F. Lightly grease a roasting pan with cooking spray; place pork loin in roasting pan and set aside.
- Step 2
In a food processor, combine olive oil, balsamic vinegar, garlic cloves, rosemary leaves, salt and pepper; process for 2 to 3 minutes, or until thickened, and the consistency is that of a wet paste.
- Step 3
Spread ¾ of the rub on all sides of the meat. Place in oven and cook for 15 minutes.
- Step 4
In the meantime, prepare the potatoes by combining them with the remaining of the rub. Remove roasting pan from oven; reduce oven to 350F. Place prepared potatoes around the meat.
- Step 5
Put back in the oven and continue to cook for 50 minutes, or until done. Pork is done cooking when internal temperature is between 145F and 160F.
- Step 6
Remove from oven and let stand 10 minutes. Transfer roast to a cutting board; slice and serve with potatoes.