Name: Rosemary Pork Roast
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 6 servings
Ingredients: 3 to 3-1/2 pound boneless pork loin roast; 4 green onions, chopped; ¼ cup red wine vinegar; 2 tbsp olive oil; 4 garlic cloves, minced; 1 tbsp minced fresh rosemary; ¼ tsp pepper; 2 ¼ cups chicken broth, divided; 1 tsp salt; 2 tbsp cornstarch; ¼ cup cold water

AuthorGeneCategoryPorkDifficultyIntermediate

Our Christmas Tradition

Yields6 Servings

Prep Time25 minsCook Time1 hr 30 minsTotal Time1 hr 55 mins

3 to 3-1/2 pound boneless pork loin roast

4 green onions, chopped

¼ cup red wine vinegar

2 tbsp olive oil

4 garlic cloves, minced

1 tbsp minced fresh rosemary

¼ tsp pepper

2 ¼ cups chicken broth, divided

1 tsp salt

2 tbsp cornstarch

¼ cup cold water

Place first seven ingredients and 1/4 cup broth in a large resealable plastic bag; seal bag and turn to coat. Refrigerate 4-8 hours, turning occasionally. (Best over night.)

Preheat oven to 350°
Place roast in an ungreased roasting pan, fat side up, reserving marinade. 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.

Notes:

Original recipe from Taste Of Home. See it here

Serve with mashed potatoes and gravy over all.

CategoryPork

Ingredients