Garlic & Rosemary Balsamic Roasted Pork Loin

1 hr Serves 8-10 Easy to make, flavorful, incredibly tender pork loin rubbed with a Garlic and Rosemary Balsamic mixture makes for a crowd pleasing dinner with very little effort. #STARFineFoods Ingredients: 2 pounds boneless pork loin ¼-cup STAR Extra Virgin Olive Oil 3 tablespoons STAR Balsamic Vinegar of Modena (Gold Edition) 10 garlic cloves, smashed ½-cup fresh rosemary leaves Salt and fresh ground pepper, to taste 2 pounds small red potatoes, washed and quartered Instructions:

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.

Garlic & Rosemary Balsamic Roasted Pork Loin

Easy to make, flavorful, incredibly tender pork loin rubbed with a Garlic and Rosemary Balsamic mixture makes for a crowd pleasing dinner with very little effort. #STARFineFoods

Extra Virgin Olive Oil

Made of fresh pressed olives with a rich fruity taste and peppery finish. There is no finer olive oil to use with your freshest foods and in recipes where its deliciously robust flavor will enhance the overall taste of your dish.

NAOOA Seal STAR is a long standing member of the NAOOA. STAR’s Extra Virgin Olive Oil bears the NAOOA seal and has been tested tested to meet or exceed the International Olive Council’s worldwide olive oil industry standards for quality and authenticity.

Learn More Buy Now

Balsamic Vinegar of Modena Gold Edition

Aged in oak casks, each batch achieves the perfect balance of flavor and consistency. The aging makes it thicker and the oak gives it a distinctive undertone. Perfect drizzled over meat, pasta, fish, salads and pizza.

Learn More Buy Now

Ingredients

Instructions

1

Preheat oven to 450F.

2

Lightly grease a roasting pan with cooking spray; place pork loin in roasting pan and set aside.

3

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.

4

Place in oven and cook for 15 minutes.

5

In the meantime, prepare the potatoes by combining them with the remaining of the rub.

6

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.

7

Remove from oven and let stand 10 minutes. Transfer roast to a cutting board; slice and serve with potatoes.

1

Preheat oven to 450F.

2

Lightly grease a roasting pan with cooking spray; place pork loin in roasting pan and set aside.

3

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.

4

Place in oven and cook for 15 minutes.

5

In the meantime, prepare the potatoes by combining them with the remaining of the rub.

6

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.

7

Remove from oven and let stand 10 minutes. Transfer roast to a cutting board; slice and serve with potatoes.

Recipe developed by: http://www.diethood.com

Prep Time: 15 mins

Cook Time: 1 hr

Total Time: 1hr 15mins

Serves: 8-10

In This Recipe

Extra Virgin Olive Oil

Made of fresh pressed olives with a rich fruity taste and peppery finish. There is no finer olive oil to use with your freshest foods and in recipes where its deliciously robust flavor will enhance the overall taste of your dish.

NAOOA Seal STAR is a long standing member of the NAOOA. STAR’s Extra Virgin Olive Oil bears the NAOOA seal and has been tested tested to meet or exceed the International Olive Council’s worldwide olive oil industry standards for quality and authenticity.

Learn More Buy Now

Balsamic Vinegar of Modena Gold Edition

Aged in oak casks, each batch achieves the perfect balance of flavor and consistency. The aging makes it thicker and the oak gives it a distinctive undertone. Perfect drizzled over meat, pasta, fish, salads and pizza.

Learn More Buy Now

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