Mom's Rosemary Pork Roast

Description
My Mom makes this and Teriyaki Pork Roast and I have tried both of them and they are delicious.
 * Contributed by World Recipes Y-Group
 * Yields 8 servings

Ingredients

 * 1 boneless pork loin, (3 to 3½ pounds)
 * ½ cup green onion, (chopped)
 * 2¼ cups chicken broth, (divided)
 * ¼ cup red wine or cider vinegar
 * 2 tbsp olive or vegetable oil
 * 4 garlic cloves, (minced)
 * 1 tbsp minced fresh rosemary or 1tsp dried and crushed
 * ¼ tsp pepper
 * 1 tsp salt, (optional)
 * 2 tbsp cornstarch
 * ¼ cup cold water

Directions

 * 1) Place the roast in a large resealable plastic bad or a container with a tight-fitting lid.
 * 2) Combine the onion, ¼ cup of the chicken broth, vinegar, garlic, oil, rosemary and pepper.
 * 3) Pour over the roast.
 * 4) Cover; refrigerate for 4 to 8 hours. (Mom and I do it overnight).
 * 5) Turn roast occasionally.
 * 6) Remove roast and place in an ungreased roasting pan,, fat side up.
 * 7) Combine marinade with the remaining chicken broth.
 * 8) Add salt, if desired.
 * 9) Bake uncovered at 350°F for 2 to 2 and ½ hours or until meat thermometer reads 270°F.
 * 10) Remove roast from pan and place on a warmed platter.
 * 11) Meanwhile, skim off fat and pour remaining juices into a saucepan.
 * 12) Combine cornstarch with cold water and mix well with a whisk.
 * 13) Add cornstarch mixture to saucepan and bring to a boil over medium heat.
 * 14) Boil and stir for about 2 minutes serve the gravy with the roast.
 * 15) Enjoy.