Rosemary Pork Loin with Roasted Potatoes and Broccoli

• boneless pork loinpatted dry24 oz
• yukon gold potatocut into 1-inch cubes2 lb
• broccoli floretspatted dry12 oz
• cooking oil.null4 tbsp
• balsamic vinegar.null4 tbsp
• dried rosemary.null1 tsp
• paprika.null1 tsp
• salt & black pepper.null1 tsp

Instructions

1. 1Do not rinse the pork loin. Pat it dry, then season all sides with salt and black pepper and paprika. Wash the board, knife, and your hands with soap and water before touching anything else.
2. 2Cut the Yukon Gold potato into 1-inch cubes. Toss the potatoes with half the cooking oil, rosemary, and a light pinch of salt and black pepper. Spread them on a baking sheet and roast at 425F for 15 minutes, until beginning to brown and soften.
3. 3Add the broccoli to the baking sheet, toss it with the remaining cooking oil, and roast for 8-12 minutes, until the potatoes are fork-tender and the broccoli is crisp-tender with browned edges.
4. 4While the vegetables roast, place the seasoned pork loin in an oven-safe skillet or baking dish. Roast at 425F for 12-18 minutes, turning once, until the thickest part reads 145°F (63°C) on an instant-read thermometer. Rest the pork at least 3 minutes before slicing.
5. 5Drizzle the balsamic vinegar over the roasted vegetables and toss. Taste the vegetables and adjust with salt and black pepper before serving with the sliced pork.