Mom's Rosemary Pork Roast

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My Mom makes this and Teriyaki Pork Roast and I have tried both of them and they are delicious.



  1. Place the roast in a large resealable plastic bad or a container with a tight-fitting lid.
  2. Combine the onion, ¼ cup of the chicken broth, vinegar, garlic, oil, rosemary and pepper.
  3. Pour over the roast.
  4. Cover; refrigerate for 4 to 8 hours. (Mom and I do it overnight).
  5. Turn roast occasionally.
  6. Remove roast and place in an ungreased roasting pan, , fat side up.
  7. Combine marinade with the remaining chicken broth.
  8. Add salt, if desired.
  9. Bake uncovered at 350°F for 2 to 2 and ½ hours or until meat thermometer reads 270°F.
  10. Remove roast from pan and place on a warmed platter.
  11. Meanwhile, skim off fat and pour remaining juices into a saucepan.
  12. Combine cornstarch with cold water and mix well with a whisk.
  13. Add cornstarch mixture to saucepan and bring to a boil over medium heat.
  14. Boil and stir for about 2 minutes serve the gravy with the roast.
  15. Enjoy.