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.