 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
Tender and full of flavor, this lovely roast is an impressive main dish for a Christmas dinner or any special occasion. The aroma as the roast is baking, enhanced by rosemary and garlic, is mouthwatering. While it is in the oven I decorate my dining room table. Ingredients:
1 cup thinly sliced / chopped green onions |
4-1/2 cups chicken broth, divided |
1/2 cup red wine vinegar |
1/4 cup olive oil |
8 garlic cloves, minced |
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed |
1/2 teaspoon pepper |
1 boneless pork loin roast (3 to 3-1/2 pounds) |
1 teaspoon salt, optional |
2 tablespoons cornstarch |
1/4 cup cold water |
Directions:
1. 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.
2. Refrigerate for 4-8 hours, turning occasionally. Cover and refrigerate remaining marinade.
3. Drain and discard marinade from pork. Place with fat side up in an ungreased shallow roasting pan.
4. 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.
5. 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.
|
|