Balsamic Rosemary Pork Loin *

2 1/2 pounds boneless top loin pork roast
1/2 cup fresh rosemary leaves
4 Tbsp garlic cloves, minced
3 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp salt
2 tsp freshly ground black pepper
2 1/2 pounds small red potatoes, cut into 1/2 inch pieces.

Preheat oven to 450.  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 in baking 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.  Place coated potatoes around roast.  Cook 50-60 minutes, tossing potatoes halfway.  Cook roast until internal temp reaches 150.  If potatoes aren't done, transfer roast to cutting board and continue cooking potatoes.  Remove from oven.  Let rest 10 minutes.  Slice and serve with potatoes.

Serves 6-8