Tender and full of flavor, a beautiful roast that would make any occasion special!

Rosemary Pork Roast

1 (3 to 3 1/2 pounds) boneless pork loin roast

1/2 cup chopped green onions

1 1/4 cups chicken broth - divided use

1/4 cup red wine vinegar

2 tablespoons olive oil

6 garlic cloves, finely minced

1 tablespoon minced fresh rosemary ( 1 teaspoon dried)

1/4 teaspoon freshly ground black pepper

1 teaspoon salt

2 tablespoons cornstarch

1/4 cup cold water

1. Place roast in a large resealable plastic bag or non-metallic container.
2. Combine onions, 1/4 cup broth, vinegar, oil, garlic, rosemary and pepper; pour over roast. Seal and marinate in refrigerator for 4 to 8 hours, turning occasionally.
3. Preheat oven to 350°F (175°C).
4. Place roast fat side up in an ungreased shallow roasting pan. Combine marinade with remaining broth; pour over roast. Sprinkle with salt. Bake, uncovered, for 2 to 2 1/2 hours or until a meat thermometer reads 160°F to 170°F (70* to 80°C). Remove roast to a warm serving platter; let 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. Serve with the roast.

Makes 8 servings.