Garlic and Rosemary Balsamic Roasted Pork Loin

• Gluten free

• Meat

  • 2 lbs Pork loin, boneless

• Produce

  • 10 Garlic cloves
  • 2 lbs Red potatoes, small
  • 1/2 cup Rosemary, fresh leaves

• Condiments

  • 3 tbsp Star balsamic vinegar of modena

• Baking & Spices

  • 1 Salt and fresh ground pepper

• Oils & Vinegars

  • 1/4 cup Star extra virgin olive oil

Found on diethood.com

Description

Ingredients

• 2 pounds boneless pork loin
• ¼-cup STAR Extra Virgin Olive Oil
• 3 tablespoons STAR Balsamic Vinegar of Modena
• 10 garlic cloves, smashed
• ½-cup fresh rosemary leaves
• salt and fresh ground pepper, to taste
• 2 pounds small red potatoes, washed and quartered

Directions

• Preheat oven to 450F.
• Lightly grease a roasting pan with cooking spray; place pork loin in roasting pan and set aside.
• 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.
• Spread ¾ of the rub on all sides of the meat.
• Place in oven and cook for 15 minutes.
• 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.
• 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.
• Remove from oven and let stand 10 minutes.
• Transfer roast to a cutting board; slice and serve with potatoes.

Nutrition