- 4 green onions, chopped
- 4 garlic cloves, minced
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1/4 teaspoon pepper
- 1/4 cup red wine vinegar
- 2 tablespoons olive oil
- 2-1/4 cups chicken broth, divided
- 1 boneless pork loin roast (3 to 3-1/2 pounds)
- 1 teaspoon salt
- 2 tablespoons cornstarch
- 1/4 cup cold water
- Preheat oven to 350°. Place first six ingredients and 1/4 cup broth in a large resealable plastic bag; seal bag and turn to coat. Refrigerate 4-8 hours, turning occasionally.
- Place roast in an ungreased roasting pan, fat side up, reserving marinade in bag. Add remaining broth to reserved marinade; pour over roast. Sprinkle roast with salt. Bake, uncovered, until a thermometer reads 145°, 1 to 1-1/4 hours.
- Remove roast from oven; tent with foil. Let stand 10 minutes before slicing. Meanwhile, skim fat from pan juices. Mix cornstarch and water until smooth; stir into juices. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Serve with roast. Yield: 8 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Rosemary Pork Roast
"Very dry even though I was careful to not overcook the loin."
"This is a standby in our household. Leftovers make wonderful sandwiches!"
"I've been making this for years. It is great and is the most flavorful pork roast that I have ever made!"
"We made this rosemary pork roast for a family gathering and it was an amazing hit. People couldn't get over the flavour! It was worth every bite."