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.—
- 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
- 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°. 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.
Originally published as Rosemary Pork Roast in Taste of Home December/January 1999, p31
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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