{"id":90,"date":"2008-10-31T15:21:24","date_gmt":"2008-10-31T15:21:24","guid":{"rendered":"http:\/\/www.boomeryearbook.com\/blog\/2008\/10\/31\/rosemary-pork-roast\/"},"modified":"2008-10-31T15:21:24","modified_gmt":"2008-10-31T15:21:24","slug":"rosemary-pork-roast","status":"publish","type":"post","link":"https:\/\/karenturnerphd.com\/rosemary-pork-roast\/","title":{"rendered":"Rosemary Pork Roast"},"content":{"rendered":"<p class=\"list\">&nbsp;<\/p>\n<p class=\"list\"><a href=\"http:\/\/www.boomeryearbook.com\/blog\/wp-content\/uploads\/2008\/10\/roast.jpg\" title=\"roast.jpg\"><img src=\"http:\/\/www.boomeryearbook.com\/blog\/wp-content\/uploads\/2008\/10\/roast.jpg\" alt=\"roast.jpg\" \/><\/a><\/p>\n<p class=\"list\"><strong>Ingredients:<\/strong><\/p>\n<p class=\"list\">\n<ol>\n<li>3 1\/2 pounds boneless pork loin roast<\/li>\n<li>1\/2 cup chopped green onions<\/li>\n<li>2 1\/4 cups chicken broth, divided<\/li>\n<li>1\/4 cup red wine vinegar<\/li>\n<li>2 tablespoons olive oil<\/li>\n<li>4  garlic cloves, minced<\/li>\n<li>1 tablespoon minced fresh rosemary<\/li>\n<li>1\/4 teaspoon pepper<\/li>\n<li>1 teaspoon salt (optional)<\/li>\n<li>2 tablespoons cornstarch<\/li>\n<li>1\/4 cup cold water<\/li>\n<\/ol>\n<p><strong>Cooking Directions:<\/strong>\n<\/p>\n<p class=\"bd\">\n<ol>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<\/ol>\n<p id=\"yield\">Yield: 8 servings<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; 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 red wine vinegar 2 tablespoons olive oil 4 garlic cloves, minced 1 tablespoon minced fresh rosemary 1\/4 teaspoon pepper 1 teaspoon salt (optional)&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[583],"tags":[586,587,588,589,590,591],"_links":{"self":[{"href":"https:\/\/karenturnerphd.com\/wp-json\/wp\/v2\/posts\/90"}],"collection":[{"href":"https:\/\/karenturnerphd.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/karenturnerphd.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/karenturnerphd.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/karenturnerphd.com\/wp-json\/wp\/v2\/comments?post=90"}],"version-history":[{"count":0,"href":"https:\/\/karenturnerphd.com\/wp-json\/wp\/v2\/posts\/90\/revisions"}],"wp:attachment":[{"href":"https:\/\/karenturnerphd.com\/wp-json\/wp\/v2\/media?parent=90"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/karenturnerphd.com\/wp-json\/wp\/v2\/categories?post=90"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/karenturnerphd.com\/wp-json\/wp\/v2\/tags?post=90"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}