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Rosemary Pork Roast

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, 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.


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