Balsamic Roast with Potatoes
- TOTAL PREP TIME75 minutes
- SERVINGS8 - 10
- DEGREE OF DIFFICULTYEasy
Print this recipe
- 2 1/2 pound New York (top loin) pork roast boneless
- 1 1/2 cups fresh rosemary
- 12 cloves garlic
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 2 teaspoons black pepper
- 2 1/2 pounds small red potatoes cut into 1/2-inch wedges
Preheat oven to 450 degrees F.
In a food processor, combine rosemary 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 paste on all sides of roast. Place roast, fat side up, in shallow roasting pan large enough to hold roast with 3 inches room around all sides. Roast 15 minutes.
Meanwhile, in a large bowl, combine potatoes and remaining paste.
Reduce oven to 350 degrees F. Add potato mixture to pan, arranging potatoes around roast. Continue roasting 40-45 minutes, tossing potatoes halfway through, or until internal temperature of roast reaches 145 degrees 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.
Yield: 8 to 10 servings
My four older brothers started raising pigs in high school and in the early 1980's we all decided to form a partnership. We all live on the farm with our families. My family consists of my wife, Ronda, and our three kids Curtis, Cole, and Kristen.
Find a Recipe
Our goal is to make you look like a star in the kitchen. Whether that's a quick and easy dinner recipe or a holiday feast, we have the recipe for you!