Rosemary Pork Roast
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
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.
Recipe found here: Rosemary Pork Roast