Rosemary Pork Roast

By mistiwb

Ingredients

• 3 1/2 pounds boneless pork loin roast
• 1/2 cup chopped green onions
• 2 1/4 cups chicken broth, divided
• 1/4 cup cider or red wine vinegar
• 2 tablespoons olive or vegetable oil
• 4 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1/4 teaspoon pepper
• 1 teaspoon salt, optional
• 2 tablespoons cornstarch
• 1/4 cup cold water

Details

Servings 4

Preparation

Step 1

Place roast in a large resealable plastic bag or glass container.

Combine onions, 1/4 cup broth, vinegar, oil, garlic, rosemary and pepper; pour over roast. Cover and refrigerate for 4-8 hours, turning occasionally.

Remove roast and place with fat side up in an ungreased shallow roasting pan. Combine marinade with remaining broth; pour over roast. Sprinkle with salt if desired. Bake, uncovered, at 350F for 2 to 2-1/2 hours or until a meat thermometer reads 160-170F.

Remove roast to a warm serving platter; let 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; boil and stir for 2 minutes. Serve with the roast.