Yield: 4-6 servings
2 1/2 pound loin pork roast, boneless
1 1/2 cups fresh rosemary (if you don't have the fresh rosemary, ½ cup dried will work)
12 cloves garlic
3 Tbsp Flying Olive Rosemary or Garlic Extra Virgin Olive Oil
2 Tbsp Flying Olive 18 or older Traditional Dark Balsamic Vinegar
1 tsp salt
1 -2 tsp black pepper (2 tsp of pepper does add some spiciness)
2 1/2 pounds small red potatoes cut into 1/2-inch wedges
Preheat oven to 450 degrees F.
In a food processor, combine rosemary leaves, garlic, Flying Olive Extra Virgin Olive Oil, Flying Olive Dark Balsamic Vinegar, salt, and pepper and pulse to make a coarse, wet paste, scraping down the bowl as necessary. Spread 3/4 of the paste on all sides of the roast. Place roast, fat side up, in a shallow roasting pan large enough to hold roast with 3 inches or more around all sides. Roast for 15 minutes.
Meanwhile, in a large bowl, combine the potatoes and remaining paste. Mix well.
Reduce oven to 350 degrees F. Add potatoes to the pan, placing the potatoes around the roast.
Continue roasting 45-60 minutes, tossing the potatoes halfway through, until the internal temperature of the roast reaches 145 degrees F and the potatoes are tender. When the roast is done, remove it from the pan, even if it's before the potatoes have finished cooking. Return the roasting pan with the potatoes to the oven. If the potatoes haven't browned by the time they are tender, place them under the broiler for a minute or two, watching carefully.
Slice the roast and arrange it on a platter. Surround with the potatoes and serve.
Inspired by a recipe at porkbeinspired.com
Submitted by Barb L.