Rosemary Pork Roast


Classifications: Main Dishes

Qty Measure Ingredient


1 boneless pork loin roast 3 to 3-1/2 pounds

1/2 cup green onions, chopped

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

Instructions: Place roast in a large resealable plastic bag or glass container. Combine onions, 1/4 cup broth, vinegar, oil, garlic, rosemary and pepper; pour over roast. Cover and refrigerate for 4-8 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* for 2 to 2-12 hours or until a meat thermometer reads 160* - 170*. 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 into juices. Bring to a boil over medium heat; boil and stir for 2 minutes. Serve with the roast.



Background: Note: NUTRITIONAL ANALYSIS: One serving (prepared with low-sodium broth and without salt) equals 305 calories, 117 mg sodium, 102 mg cholesterol, 4 gm carbohydrate, 36 gm protein, 15 gm fat. DIABETIC EXCHANGES: 5 lean meat, 1 vegetable.

Serves: 8

Food Exchanges: