Rosemary Pork Roast Recipe

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.

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