ROSEMARY PORK ROAST

3 to 3 1/2 lb. pork tenderloin

1/2 cup chopped green onions
2 1/4 cups low-sodium chicken broth
1/2 cup red wine vinegar
2 tbsp extra virgin olive oil
4 cloves garlic, minced
1 tbsp fresh rosemary, minced (or 1 tsp dried, crushed)
pepper to suit your taste
1 tsp salt, optional - omit if not using low-sodium chicken broth
2 tbsp cornstarch, optional
1/4 cup cold water, optional

Place roast in a large resealable plastic bag.

Combine onions, 1/4 cup of the chicken broth, vinegar, oil, garlic, rosemary and pepper; pour over roast. Refrigerate 4-8 hours, turning occasionally.

Preheat oven to 350 degrees.
Remove roast from refrigerator and bag. Place roast, fat side up, in an ungreased shallow roasting pan. Combine marinade with the remaining broth and pour over roast. Sprinkle with salt, if desired. Bake, uncovered, for 2 to 2 1/2 hours or until a meat thermometer reads 160 to 170 degrees. Remove from oven and pan and place on a warm serving platter. Let stand 10 minutes before slicing.

Meanwhile, skim fat from pan juices. Stir the cornstarch and water together until smooth; add to the pan juices. Bring juices to a boil over medium heat; boil, stirring, for 2 minutes. Serve with roast. Of course, making the gravy is optional based on your blood sugar levels; you may omit if necessary.

Note: File Photo