Balsamic Rosemary Pork Loin with Roasted Potatoes

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar provides a tangy flavor with fewer calories.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: dried thyme

Dried herbs are often more economical and have a longer shelf life.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Using water with seasoning can cut costs while still adding flavor.

Preheat the oven to 450°F.

Process fresh rosemary, garlic, olive oil, balsamic vinegar, salt, and black pepper in a food processor to make a paste.

Use most of the paste to season all sides of the pork loin, reserving a few tablespoons for later.

Place the pork loin fat side up in a shallow roasting pan.

Roast the pork at 450°F for 15 minutes.

Slice small red potatoes into wedges and toss them with the remaining balsamic rosemary paste.

Reduce the oven temperature to 350°F and add the potatoes to the same roasting pan, ensuring they are in a single layer.

Insert a meat thermometer into the thickest part of the pork loin.

Continue roasting the pork for another 45 minutes or until the internal temperature reaches 145°F and the potatoes are fork tender.

Remove the roast and let it rest for 10 minutes to retain natural juices.

Remove the string from the pork loin and serve with roasted potatoes and steamed broccoli and carrots.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens