Rosemary Pork Roast

Ingredients

3 1/2 pounds boneless pork loin roast
1/2 cup chopped green onions
2 1/4 cups chicken broth, divided
1/4 cup cider or red wine vinegar
2 tablespoons olive or vegetable oil
4 cloves garlic, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried, crushed
1/4 teaspoon pepper
1 teaspoon salt, optional
2 tablespoons cornstarch
1/4 cup cold water

Instructions

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