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Rosemary Pork Roast

Rosemary Pork Roast
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 mouthwatering. While it is in the oven I decorate my dining room table.—
8 ServingsPrep: 10 min. + marinating Bake: 1 hour + standing

Ingredients

  • 1 cup thinly sliced / chopped green onions
  • 4-1/2 cups chicken broth, divided
  • 1/2 cup red wine vinegar
  • 1/4 cup olive oil
  • 8 garlic cloves, minced
  • 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
  • 1/2 teaspoon pepper
  • 1 boneless pork loin roast (3 to 3-1/2 pounds)
  • 1 teaspoon salt, optional
  • 2 tablespoons cornstarch
  • 1/4 cup cold water

Directions

  • In a large bowl, combine the onions, 1/2 cup broth, vinegar, oil,
  • garlic, rosemary and pepper. Pour half of the marinade into a large
  • resealable plastic bag. Add the pork; seal bag and turn to coat.
  • Refrigerate for 4-8 hours, turning occasionally. Cover and
  • refrigerate remaining marinade.
  • Drain and discard marinade from pork. Place with fat side up in an
  • ungreased shallow roasting pan.
  • In a large bowl, combine reserved marinade with remaining broth; pour
  • over roast. Sprinkle with salt if desired. Bake, uncovered, at
  • 350° for 1 to 1-1/4 hours or until a thermometer reads 145°.
© Taste of Home 2013

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Rosemary Pork Roast (continued)

Directions (continued)

  • Let meat 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;
  • cook and stir for 2 minutes or until thickened. Serve with roast.
  • Yield: 8 servings.
Nutrition Facts: 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013