Balsamic Rosemary Pork Loin with Roasted Potatoes

Ingredients:
2 1/2 lbs. boneless top loin pork roast
1 1/2 C fresh rosemary leaves
12 clovers garlic
3 T olive oil
2 T balsamic vinegar
1 t salt
2 t. black pepper
2 1/2 lbs. small red potatoes, cut into 1/2-inch wedges

Directions:
Heat oven to 450 degrees
In food processor, combine rosemary, garlic, oil, vinegar, salt and pepper; pulse to a coarse, wet paste.
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 50-60 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 8-10.