Frank's Recipes! Rosemary Pork Roast

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Rosemary Pork Roast

Serving Size : 8

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 rosemary, crushed}
1/4 teaspoon pepper
1 teaspoon salt, optional
2 tablespoons cornstarch
1/4 cup cold water

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.