Rosemary Pork Roast
Tender and full of flavor, a beautiful roast that would make any occasion special.
1 (3 to 3 1/2 pounds) boneless pork loin roast
1/2 cup chopped green onions
1 1/4 cups chicken broth - divided use
1/4 cup red wine vinegar
2 tablespoons olive oil
6 garlic cloves, finely minced
1 tablespoon minced fresh rosemary ( 1 teaspoon dried)
1/4 teaspoon freshly ground black pepper
1 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water
- Place roast in a large resealable plastic bag or non-metallic container.
- Combine onions, 1/4 cup broth, vinegar, oil, garlic, rosemary and pepper; pour over roast. Seal and marinate in refrigerator for 4 to 8 hours, turning occasionally.
- Preheat oven to 350°F (175°C).
- Place roast fat side up in an ungreased shallow roasting pan. Combine marinade with remaining broth; pour over roast. Sprinkle with salt. Bake, uncovered, for 2 to 2 1/2 hours or until a meat thermometer reads 160°F to 170°F (70* to 80°C). 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; cook and stir for 2 minutes. Serve with the roast.
Makes 8 servings.