Tuesday, October 9, 2012

Balsamic Pork and Roasted Red Potatoes

Balsamic Pork and Roasted Red Potatoes

Mmmm Pork
I'm gonna give this a shot tonight. I might have to fine tune it a bit but we'll see.
UPDATE: This was a really good meal. It did require a couple tweaks. First off microwave the potatoes wedges for about 5 minutes before coating and cooking, otherwise the pork will be done before the potatoes. Second, and this is just a suggestion, maybe throw a small chopped red onion in with potatoes. Also if at all possible use fresh rosemary ( due to a mysterious rosemary shortage I had to use dried, which was good but fresh would have been much better ). All in all this recipe was a keeper. 


  • 1 1/2 pounds Blue Ribbon pork tenderloin, trimmed
  • Salt and pepper, to taste
  • 2 tbsp chopped fresh rosemary or 2 tsp dried rosemary, divided
  • 2 large garlic cloves, finely chopped, divided
  • 2 tbsp Extra Virgin olive oil, divided
  • 1/4 c. Grand Selections balsamic vinegar
  • 1 pound red potatoes, cut into 1/2-inch wedges


 All you do

  1. Preheat oven to 400 degrees. Season pork with salt and pepper to taste. Rub pork evenly with half the rosemary and half the garlic. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add pork; cook 10 minutes, turning to brown all sides. Remove skillet from heat. Transfer pork to a 15-by-10-inch jellyroll pan or broiler pan. Set aside.
  2. Return skillet to medium-low heat. Add vinegar, scraping pan to loosen any browned bits. Remove skillet from heat; stir in remaining oil, rosemary and garlic. Add potatoes; toss to coat.
  3. Spoon potatoes around pork; pour vinegar mixture over pork. Roast 15 to 20 minutes or until an instant-read thermometer inserted into the pork registers 145 degrees. Remove pork from oven, leaving potatoes to roast an additional 5 to 10 minutes or until tender. Let pork rest 5 minutes before thinly slicing and serving with potatoes.

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