Rosemary Pork Roast

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.

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Rosemary Pork Roast