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Balsamic Pork Loin with Red Potatoes Recipe

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This recipe for Balsamic Pork Loin with Red Potatoes, by , is from The Travis Family Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Amy Travis


2-3 lb. Pork Tenderloin
1 C. Fresh Rosemary
12 Cloves Garlic
3 Tbsp. Olive Oil
2 Tbsp. Balsamic Vinegar
1 tsp. Salt
2 tsp. Black Pepper
2 lb Small Red Potatoes, cut into inch wedges

1. Preheat oven to 450
2. In a food processor or blender, combine rosemary leaves, garlic, oil vinegar, salt and pepper.
Pulse to make a coarse, wet paste, scraping down the bowl as necessary.
3. Spread of the paste on all sides of the roast. Place roast, fat side up in shallow roasting pan.
Large enough to hold roast with 3 inches of room around all sides. Roast 15 minutes.
4. Meanwhile in a large bowl, combine potatoes and remaining paste.
5. Reduce oven to 350, add potato mixture to pan, arranging potatoes around roast.
Continue roasting 40-45 minutes, tossing potatoes halfway through or until internal temperature
of roast reaches 245 and potatoes are tender.

Personal Notes:
Personal Notes:
If roast is done before potatoes, transfer it to a cutting board and return roasting pan to oven. Let roast rest 1 minute before slicing.




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