Rosemary Pork Roast
1 boneless pork loin roast (3 to 3 1/2 lbs.)
1/2 cup chopped green onions
2 1/4 cup chicken broth, divided
1/4 cup cider vinegar
2 Tablespoons olive or vegetable oil
4 clove garlic, minced
1 Tablespoon minced fresh rosemary or 1 tsp. dried
1/4 tsp pepper
1 tsp salt
2 Tbls cornstarch
1/4 cup cold water
Place roast in resealable bag. Combine onion, 1/4 cup broth, vinegar, oil, garlic, rosemary, and pepper; pour over roast. Seal and refrigerate for 4-8 hours, turning occasionally.
Remove roast and place fat side up in a shallow roasting pan. Combine marinade with remaining broth; pour over roast. Sprinkle with salt. Bake, uncovered, at 350 for 2 to 2 1/2 hours or until thermometer reads 160. ( The food network says to cook until 145 degrees-it is more tender.)
Remove roast to platter. Skim fat from pan juices. Combine cornstarch and water until smooth; stir into juices. Bring to a boil over medium heat; boil and stir for 2 minutes. Serve with roast.
1/2 cup chopped green onions
2 1/4 cup chicken broth, divided
1/4 cup cider vinegar
2 Tablespoons olive or vegetable oil
4 clove garlic, minced
1 Tablespoon minced fresh rosemary or 1 tsp. dried
1/4 tsp pepper
1 tsp salt
2 Tbls cornstarch
1/4 cup cold water
Place roast in resealable bag. Combine onion, 1/4 cup broth, vinegar, oil, garlic, rosemary, and pepper; pour over roast. Seal and refrigerate for 4-8 hours, turning occasionally.
Remove roast and place fat side up in a shallow roasting pan. Combine marinade with remaining broth; pour over roast. Sprinkle with salt. Bake, uncovered, at 350 for 2 to 2 1/2 hours or until thermometer reads 160. ( The food network says to cook until 145 degrees-it is more tender.)
Remove roast to platter. Skim fat from pan juices. Combine cornstarch and water until smooth; stir into juices. Bring to a boil over medium heat; boil and stir for 2 minutes. Serve with roast.
Comments
One question...could you increase the amount of gravy produced by increasing the chicken broth? I would hate to add water because I imagine it would lose a bit of flavor. Please advise, oh wise one!