Balsamic Rosemary Pork Loin with Roasted Potatoes

2 1/2 lbs. boneless top loin pork roast
1 1/2 c. fresh rosemary leaves
12 cloves garlic
3 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp salt
2 tsp black pepper
2 1/2 lbs small red potatoes, cut into 1/2-inch wedges

Preheat oven to 450 degrees.

In food processor, combine rosemary, garlic, oil, vinegar, salt and pepper; pulse to a coarse wet paste. Spread 3/4 paste on all sides of roast. Place roast, fat side up, in shallow roasting pan big enough to hold roast with 3 inches around all sides. Cook 15 minutes,

Meanwhile, in large bowl, mix potatoes and remaining paste. Reduce oven to 350 degrees. Place coated potatoes around roast; cook 50 to 60 minutes, tossing potatoes halfway. Cook roast until internal temp. Reaches 150 degrees. If potatoes aren’t done, transfer roast to cutting board and continue cooking potatoes.

Remove roast from oven, let rest 10 minutes..slice and arrange on platter with potatoes.

Serves 8 to 10.