Rosemary Pork Roast

• 4 green onions, chopped
• 4 garlic cloves, minced
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 1/4 teaspoon pepper
• 1/4 cup red wine vinegar
• 2 tablespoons olive oil
• 2-1/4 cups chicken broth, divided
• 1 boneless pork loin roast (3 to 3-1/2 pounds)
• 1 teaspoon salt
• 2 tablespoons cornstarch
• 1/4 cup cold water

1. Preheat oven to 350u0b0. Place first six ingredients and 1/4 cup broth in a large resealable plastic bag; seal bag and turn to coat. Refrigerate 4-8 hours, turning occasionally.
2. Place roast in an ungreased roasting pan, fat side up, reserving marinade in bag. Add remaining broth to reserved marinade; pour over roast. Sprinkle roast with salt. Bake, uncovered, until a thermometer reads 145u0b0, 1 to 1-1/4 hours.
3. Remove roast from oven; tent with foil. Let stand 10 minutes before slicing. Meanwhile, skim fat from pan juices. Mix cornstarch and water until smooth; stir into juices. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Serve with roast.

green onions, garlic, fresh rosemary, pepper, red wine vinegar, olive oil, chicken broth, pork loin, salt, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/rosemary-pork-roast/ (may not work)