Mom's Rosemary Pork Roast

== Description ==
My Mom makes this and Teriyaki Pork Roast and I have tried both of them and they are delicious.
* Contributed by World Recipes Y-Group
* Yields 8 servings
== Ingredients ==
* 1 boneless pork loin, (3 to 3½ pounds)
* ½ cup green onion, (chopped)
* 2¼ cups chicken broth, (divided)
* ¼ cup red wine or cider vinegar
* 2 tbsp olive or vegetable oil
* 4 garlic cloves, (minced)
* 1 tbsp minced fresh rosemary or 1tsp dried and crushed
* ¼ tsp pepper
* 1 tsp salt, (optional)
* 2 tbsp cornstarch
* ¼ cup cold water
== Directions ==
# Place the roast in a large resealable plastic bad or a container with a tight-fitting lid.
# Combine the onion, ¼ cup of the chicken broth, vinegar, garlic, oil, rosemary and pepper.
# Pour over the roast.
# Cover; refrigerate for 4 to 8 hours. (Mom and I do it overnight).
# Turn roast occasionally.
# Remove roast and place in an ungreased roasting pan, , fat side up.
# Combine marinade with the remaining chicken broth.
# Add salt, if desired.
# Bake uncovered at 350°F for 2 to 2 and ½ hours or until meat thermometer reads 270°F.
# Remove roast from pan and place on a warmed platter.
# Meanwhile, skim off fat and pour remaining juices into a saucepan.
# Combine cornstarch with cold water and mix well with a whisk.
# Add cornstarch mixture to saucepan and bring to a boil over medium heat.
# Boil and stir for about 2 minutes serve the gravy with the roast.
# Enjoy.
Category:Chicken stock and broth Recipes
Category:Cider vinegar Recipes
Category:Garlic Recipes
Category:Green onion Recipes
Category:Pork loin Recipes
Category:Red wine vinegar Recipes
Category:Rosemary Recipes
Category:World Recipes