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. Ingredients:
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All you do
- 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.
- 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.
- 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.