Rosemary Pork Roast

Ingredients:

1. 3 1/2 pounds boneless pork loin roast
2. 1/2 cup chopped green onions
3. 2 1/4 cups chicken broth, divided
4. 1/4 cup red wine vinegar
5. 2 tablespoons olive oil
6. 4 garlic cloves, minced
7. 1 tablespoon minced fresh rosemary
8. 1/4 teaspoon pepper
9. 1 teaspoon salt (optional)
10. 2 tablespoons cornstarch
11. 1/4 cup cold water

Cooking Directions:

1. Place roast in a large resealable plastic bag or glass container. Combine onions, 1/4 cup broth, vinegar, oil, garlic, rosemary and pepper; pour over roast. Cover and refrigerate for 4-8 hours, turning occasionally. Remove roast and place with fat side up in an ungreased shallow roasting pan.
2. Combine marinade with remaining broth; pour over roast. Sprinkle with salt if desired. Bake, uncovered, at 350 degrees F for 2 to 2-1/2 hours or until a meat thermometer reads 160 degrees F-170 degrees F. Remove roast to a warm serving platter; let stand for 10 minutes before slicing.
3. Meanwhile, 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 the roast.

Yield: 8 servings