Balsamic Rosemary Pork Loin

Balsamic Rosemary Pork loin

12 inch Deep or 14 inch Dutch Oven


4 lbs. boneless top loin pork roast

1 cup fresh rosemary leaves

12 cloves garlic

3 Tbs. olive oil

2 Tbs. balsamic vinegar

1 tsp. salt

2 tsp black pepper

2 1/2 lbs small red potatoes, cut into 1/2 inch wedges


Preheat DO with 10 coals underneath and 21 coals on lid to get to 425 oven.

In food processor combine the rosemary, garlic cloves, olive oil, vinegar, salt, and pepper; pulse into a coarse, wet paste. Spread 3/4 of the past on all sides of the roast. Place roast, fat side up, in Dutch Oven. Place 9 fresh coals underneath and 18 fresh coals on top of lid -remove the coals that were used to preheat. Cook 15 minutes.

In large bowl mix potatoes and remaining paste. Add the potatoes and reduce the temperature to 375 degrees . Cook an additional 50 to 60 minutes. Check and add water if needed.

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