Name: Rosemary Pork Roast
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Rosemary Pork Roast

1. 4 green onions, chopped -

2. 4 garlic cloves, minced -

3. 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed -

4. 1/4 teaspoon pepper -

5. 1/4 cup red wine vinegar -

6. 2 tablespoons olive oil -

7. 2-1/4 cups chicken broth, divided -

8. 1 boneless pork loin roast (3 to 3-1/2 pounds) -

9. 1 teaspoon salt -

10. 2 tablespoons cornstarch -

11. 1/4 cup cold water -

How to cook deliciously - Rosemary Pork Roast

1. Stage

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.

2. Stage

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.

3. Stage

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.