Karen Turner PHD | Rosemary Pork Roast
post-template-default,single,single-post,postid-90,single-format-standard,qode-quick-links-1.0,ajax_fade,page_not_loaded,,qode_grid_1300,qode-theme-ver-16.7,qode-theme-bridge,disabled_footer_bottom,wpb-js-composer js-comp-ver-6.7.0,vc_responsive

Rosemary Pork Roast

Rosemary Pork Roast




  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

No Comments

Post A Comment