Balsamic Rosemary Pork Roast and Potatoes Recipe Today I have got another great pork recipe for you and it uses two of my favorite ingredients, balsamic vinegar and rosemary. I prepped the food and Hubby cooked outside in his cast iron Dutch oven and a cast iron skillet, but you can easily make this indoors as well if you like. The finished pork is juicy and has an incredibly savor taste to it. In the potatoes I used much of the same ingredients and they complimented the pork nicely. Add any green vegetable you like to complete the meal.

mix sauce ingredients


Pat the pork loin roast dry and generously season all sides with sea salt and freshly ground black pepper. If you have been reading my other recipes you know I always say use freshly ground black pepper and I promise you once you make the change you will never use pre-ground pepper again. It is so worth the small extra expense to get yourself a pepper mill.

Heat your Dutch oven up either outdoors or on your stove top. Add the olive oil. Now sear the pork loin on all sides.

While the pork is browning mix together the balsamic, honey, rosemary, garlic, thyme and a little more salt and pepper in a bowl. After the pork roast has been browned pour the mixture over the roast and cook covered at 350° F for about an hour. You need about 20 minutes per pound for the roast. Check with a thermometer to make sure it has reached 145° F, this is when we pull our pork off the heat always. Remove the pork loin roast to a cutting board and tent with foil and rest while you finish the sauce.

Balsamic Pork Roast in Dutch Oven


In a small saucepan pour the juices from the Dutch oven and about 1/2 cup chicken stock. Now start to reduce. Make a slurry with the cornstarch and water and stir it in to help thicken the sauce a bit also. You can strain the sauce if you do not like the bits of rosemary. You also could finish with a pat of butter after you remove from the heat to make the sauce glossy and a tad thicker.



For the potatoes, cut each into wedges. I usually do about 16 pieces from each potato. You could dice, slice, or chop if you like as well. Whatever shape you like. Place potatoes in a cast iron skillet. Add 2 tablespoons olive oil, 1/4 cup balsamic vinegar, 1 teaspoon dried rosemary, 1 clove garlic minced, sea salt, and fresh black pepper. Toss well to coat potatoes. Cook outside or in oven for about an hour at 350°F, tossing once or twice during cooking time.



Slice the pork loin roast and serve with the pan sauce. The potatoes are great on their own, but you can add sauce to them as well. I served this with haricots verts (green beans) that I steamed a bit and then sautéed with a touch of butter and some garlic plus salt and pepper. This was a delicious meal and I loved that Hubby was able to prepare the pork and potatoes outside which means we can have it all year long, even in the summer, without heating up the kitchen inside.

balsamic rosemary pork roast and potatoes


I always love to know if you try my recipes and any changes you make and of course what your family thinks of it! Please share!



Balsamic Rosemary Pork Loin Roast and Potatoes

Website Robyns.World



  • 3lb pork loin roast
  • coarse sea salt
  • freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 cup balsamic vinegar
  • 1/4 cup raw honey
  • 1 tablespoon dried rosemary
  • 2 cloves garlic, minced
  • 1 tablespoon dried thyme


  • 4 Medium red potatoes, cut into wedges
  • 2 tablespoons olive oil
  • 1/4 cup balsamic vinegar
  • 1 teaspoon dried rosemary
  • 1 clove garlic, minced
  • coarse sea salt
  • freshly ground black pepper


  • remaining juice from Dutch oven after roast is done
  • 1/2 cup chicken stock
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1 tablespoon butter (optional)


Heat Dutch oven on stove top or outdoors over coals or fire. Pat the pork loin roast dry and generously season with sea salt and freshly ground black pepper on all sides. Add olive oil to Dutch oven. Sear pork loin roast on all sides.

While browning pork, mix together balsamic, honey, rosemary, garlic, thyme, and a bit more salt and pepper in a small bowl. After pork roast has been seared, pour mixture over the roast. Cover, and cook for about 60 minutes at 350° F or until pork reaches 145° F internally.

Cut potatoes into wedges and place into cast iron skillet. In a bowl combine olive oil, balsamic, rosemary, garlic, salt, and pepper. Pour over potatoes and toss to coat well. Cook for about 60 minutes at 350° F, tossing once or twice during cooking.

When pork loin roast is done, remove from Dutch oven and tent with foil and rest while you make the sauce. Pour liquid from Dutch oven into a small saucepan over high heat. Add chicken stock. Whisk together cornstarch and cold water well. Now stir into the sauce and continue to cook for 3 minutes until reduced and thickened. Remove from heat and add optional butter. Slice roast and serve with sauce and potatoes.