You are here: Home » Recipes » Balsamic Rosemary Pork Loin with Roasted Potatoes Balsamic Rosemary Pork Loin with Roasted Potatoes Recipe by National Pork Board Yield 8 to 10 servings Celebrate summer with Balsamic Rosemary Pork Loin with Roasted Potatoes. It's a festive and flavorful. PrintEmail Ingredients 2 1/2 pounds boneless top loin pork roast1 1/2 cups fresh rosemary12 garlic cloves3 tablespoons olive oil2 tablespoons balsamic vinegar1 teaspoon salt2 teaspoons black pepper2 1/2 pounds small red potatoes, cut into 1/2-inch wedges Instructions Preheat oven to 450F. 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 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 350F. Add potato mixture to pan, arranging potatoes around roast. Continue roasting 40 to 45 minutes, tossing potatoes halfway through, or until internal temperature of roast reaches 145F 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.