Rosemary Pork Roast

By Gilmore

Tender and full of flavor, this lovely roast is an impressive main dish for a Christmas dinner or any special occasion. The aroma as the roast is baking, enhanced by rosemary and garlic, is mouthwatering. While it is in the oven I decorate my dining room table.—

Ingredients

• 1 cup thinly sliced / chopped green onions
• 4-1/2 cups chicken broth, divided•1/2 cup red wine vinegar
• 1/4 cup olive oil
• 8 garlic cloves, minced
• 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
• 1/2 teaspoon pepper
• 1 boneless pork loin roast (3 to 3-1/2 pounds)
• 1 teaspoon salt, optional
• 2 tablespoons cornstarch
• 1/4 cup cold water

Preparation

Step 1

•In a large bowl, combine the onions, 1/2 cup broth, vinegar, oil, garlic, rosemary and pepper. Pour half of the marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat.

•Refrigerate for 4-8 hours, turning occasionally. Cover and refrigerate remaining marinade.

•Drain and discard marinade from pork. Place with fat side up in an ungreased shallow roasting pan.

•In a large bowl, combine reserved marinade with remaining broth; pour over roast. Sprinkle with salt if desired. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing.

•Meanwhile, skim fat from pan juices. Combine cornstarch and water until smooth; stir into juices. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 8 servings.