Directions:
- In a large bowl, combine the onions, 1/2 cup broth, vinegar, oil, garlic, rosemary and pepper. Pour half of the marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat.
- Refrigerate for 4-8 hours, turning occasionally. Cover and refrigerate remaining marinade.
- Drain and discard marinade from pork. Place with fat side up in an ungreased shallow roasting pan.
- In a large bowl, combine reserved marinade with remaining broth; pour over roast. Sprinkle with salt if desired. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing.
- Meanwhile, skim fat from pan juices. Combine cornstarch and water until smooth; stir into juices. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 338.72 Kcal (1418 kJ) | ||
| Calories from fat | 117.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.01g | 20% | |
|---|---|---|---|
| Cholesterol | 130.98mg | 44% | |
| Sodium | 875.24mg | 36% | |
| Potassium | 910.59mg | 19% | |
| Total Carbs | 3.53g | 1% | |
| Sugars | 0.48g | 2% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 43.95g | 88% | |
| Vitamin C | 11.6mg | 19% | |
| Iron | 2.2mg | 12% | |
| Calcium | 31.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 90.28 Kcal (378 kJ) | ||
| Calories from fat | 31.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.47g | 20% | |
|---|---|---|---|
| Cholesterol | 34.91mg | 44% | |
| Sodium | 233.29mg | 36% | |
| Potassium | 242.71mg | 19% | |
| Total Carbs | 0.94g | 1% | |
| Sugars | 0.13g | 2% | |
| Dietary Fiber | 0.09g | 1% | |
| Protein | 11.72g | 88% | |
| Vitamin C | 3.1mg | 19% | |
| Iron | 0.6mg | 12% | |
| Calcium | 8.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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