Rosemary Pork Roast Recipe
- 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
- 1. 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.
- 2. Refrigerate for 4-8 hours, turning occasionally. Cover and refrigerate remaining marinade.
- 3. Drain and discard marinade from pork. Place with fat side up in an ungreased shallow roasting pan.
- 4. 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.
- 5. 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.
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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.