Home > Recipes > Rosemary Pork Roast

Rosemary Pork Roast Recipe

Photo by: Taste of Home

100% would make again

Read reviews (1)

Rate recipe

Tender and full of flavor, this lovely roast is an impressive main dish for a Christmas dinner or any special occasion. The aroma as the roast is baking, enhanced by rosemary and garlic, is mouth-watering. While it is in the oven I decorate my dining room table.

This recipe is:

Healthy

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Rosemary Pork Roast Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

8 Servings
Prep: 10 min. + marinating Bake: 2 hours + standing

Ingredients

1 boneless pork loin roast (3 to 3-1/2 pounds)
1/2 cup chopped green onions
2-1/4 cups chicken broth, divided
1/4 cup red wine vinegar
2 tablespoons Crisco® Pure Olive Oil
4 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 teaspoon salt, optional
2 tablespoons cornstarch
1/4 cup cold water

Directions

Place roast in a large resealable plastic bag or glass container. Combine onions, 1/4 cup broth, vinegar, oil, garlic, rosemary and pepper; pour over roast. Cover and refrigerate for 4-8 hours, turning occasionally. Remove roast and place with fat side up in an ungreased shallow roasting pan.
Combine marinade with remaining broth; pour over roast. Sprinkle with salt if desired. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a meat thermometer reads 160°-170°. 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; boil and stir for 2 minutes. Serve with the roast. Yield: 8 servings.

Nutritional Analysis: One serving (6 ounces) (prepared with low-sodium broth and without salt) equals 305 calories, 117 mg sodium, 102 mg cholesterol, 4 gm carbohydrate, 36 gm protein, 15 gm fat. Diabetic Exchanges: 5 lean meat, 1 vegetable.

Rosemary Pork Roast published in Taste of Home December/January 1999, p31