Garlic Pork Roast with Balsamic Vinegar


prep 0:30       total 2:00


4 servings



1 center-cut pork roast
6 md. red skined potatoes
2 tbsp. garlic, minced
1/4 cup balsalmic vinager
3/4 cup olive oil or
vegetable oil
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. meat tenderizer
1/2 tbsp. black pepper
1 dash seasoned salt (optional)
1/2 tbsp. rosemary leaves


Rinse the pork roast with cold water then put it in a roasting pan. After you put it in the roasting pan you want to poke holes into the top. Then pour on the oil and balsamic vinager. Let it seep in while you cut up the potatoes into wedges (leave the skins on). Then you want to add the seasonings to the pork. You can use them to your moderation. Take the potatoes and put them into a big bowl, take all of the same spices you used for the pork including the oil but minis the vinager and mix them all around. Finally add the potatoes to the pan all around the pork and throw it into the oven at about 350°F. Cook depending on how fast your oven cooks (you don't want to over cook it or it will dry right out).

Author's Comments

I like to baste the meat and the potatoes while they are in the oven to keep the flavor. Hope you enjoy.

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4 Recipe Reviews


Marge reviewed Garlic Pork Roast with Balsamic Vinegar on September 20, 1999

Thanks so much for this delicious recipe. I made it Sunday and my family raved about it. I actually marinated the pork roast for about l-1/2 hours in the oil and vinegar and put slices of garlic into the holes in the top of the roast. I added carrots and onion around the roast with the potatoes. The meat was so....tender. The rub made it very favorful.


Beth reviewed Garlic Pork Roast with Balsamic Vinegar on March 21, 2001

Excellent dinner! I also marinated the pork, infused with garlic, and added the extra vegetables. I covered with foil (so that it would retain moisture) until almost done and then removed the foil to brown the vegetables. My family thanks you!!


Laura reviewed Garlic Pork Roast with Balsamic Vinegar on March 18, 2002

I loved this!
BUT...I didn't cook the potatoes with the roast, as my husband can't eat the fat laden foods because of his heart and kidneys.
So, I took out the roast and kept warm, poured out most of the fat from the pan and then added the potatoes and cooked until done, omitting much of the fat that was in the bottom of the pan, that the potatoes would have soaked up.
IT was very good and I feel that hardly any of the flavor, but MUCH of the fat was omited.
It was great! LOVED IT!


This was also my first roast I have ever attempted and this was a really good recipe. I added other vegetables like parsnip, carrots, and green beans. I also would leave this in the marinade a little longer so that the meat can soak in the garlic, vinegar and rosemary flavors even more.
The only thing I wasn't sure on was how long to cook it for. I had a 2 lb. roast and it cooked about an hour and a half.