Rosemary Pork Roast

Rosemary Pork Roast

1 boneless pork loin, (3 to 3 1/2 pounds)

1/2 cp green onion, (chopped)

2 1/4 cps chicken broth, (divided)

1/4 cp red wine or cider vinegar

2tbs olive or vegetable oil

4 garlic cloves, (minced)

1tb minced fresh Rosemary or 1tsp dried and crushed

1/4tsp pepper

1tsp salt, (optional)

2tbs cornstarch

1/4cp cold water.

Place the roast in a large resealable plastic bad or a container with a tight-fitting lid. 

Combine the onion, 1/4cp of the chicken broth, vinegar, garlic, oil, Rosemary and pepper.  Pour over the roast. 

Cover; refrigerate for 4 to 8 hours.  (Mom and I do it overnight).  Turn roast occasionally. 

Remove roast and place in an ungreased roasting pan,  , fat side up. 

Combine marinade with the remaining chicken broth.  Add salt, if desired.

Bake uncovered at 350 degrees for 2 to 2 and 1/2 hours or until meat thermometer reads 270 degrees.  Remove roast from pan and place on a warmed platter.

Meanwhile, skim off fat and pour remaining juices into a saucepan. 

Combine cornstarch with cold water and mix well with a whisk.  Add cornstarch mixture to saucepan and bring to a boil over medium heat.  Boil and stir for about 2 minutes

Serve the gravy with the roast. 

 

Yields 8 servings.