Servings: 8
Calories: 400kcal
Ingredients
- 2½ lbs boneless New York top loin pork roast
- 1½ cups fresh rosemary
- 12 cloves garlic
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp salt
- 2 tsp black pepper
- 2½ lbs small red potatoes cut into ½-inch wedges
Instructions
- 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.
Nutrition
Calories: 400kcal | Carbohydrates: 26g | Protein: 33g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 90mg | Sodium: 370mg | Fiber: 4g
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