From the February/March 2018 issue
Serves 6


  • 1 (2-pound) boneless pork loin
  • 1/4 cup extra-virgin olive oil
  • 3 TBSP balsamic vinegar
  • 1/4 cup (loosely packed) fresh rosemary leaves
  • 4 garlic cloves, roughly chopped
  • 1 tsp sea salt
  • 1 tsp honey
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 1 pound red potatoes, cut into 1-inch chunks
  • 1/2 pound sweet potatoes, cut into 1-inch chunks
  • 1/2 pound purple potatoes, cut into 1-inch chunks


  1. Preheat the oven to 450ºF.
  2. Place the pork loin in a roasting pan or

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