2 1/2 lbs. boneless top loin pork roast
1 1/2 cups fresh rosemary leaves
12 cloves garlic
3 tbsp. olive oil
2 tbsp. balsamic vinegar
1 tsp. salt
2 tsp. black pepper
2 1/2 pounds small red potatoes, cut into 1/2 wedges
Preheat oven to 450 °F.
In a food processor, combine rosemary, garlic, olive oil, balsamic, salt and pepper; pulse to a coarse, wet paste. Spread 3/4 paste on all sides of the roast, fat side up, in a shallow roasting pan big enough to hold roast with 3 inches around all sides.
Cook 15 minutes.
Meanwhile, in a large bowl, mix potatoes with the remaining paste. Reduce oven to 350 ° F. Place coated potatoes around roast, cook 50 to 60 minutes, tossing potatoes halfway. Cook roast until internal temperature reaches 150 ° F. If potatoes aren’t done, transfer roast to cutting board and continue cooking the potatoes. 5
Remove the roast from oven, let rest 10 minutes. Slice and arrange on platter with potatoes.