Our favorite holiday meal is a pork roast. This version, adapted from the 2000 Taste of Home Cookbook smells heavenly with garlic and rosemary.

Heavenly Pork Roast

1 boneless pork loin roast, about 3 ½ pounds
½ cup of chopped green scallions
I can of low fat chicken broth, divided
¼ cup of red wine vinegar
2 Tablespoons extra virgin olive oil
4 garlic cloves, minced
1 Tablespoon minced fresh rosemary or 1
teaspoon of dried rosemary
¼ teaspoon pepper
Dash of sea salt
2 Tablespoons of cornstarch
¼ cup of cold water

Place pork in a large zipper, plastic bag or a glass container.
Combine onion, ¼ cup of the broth, vinegar, olive oil, garlic rosemary, and pepper; pour over the roast.
Cover and marinate in the refrigerator 4-8 hours.
Remove roast and place with the fat side up in an ungreased, shallow roasting pan.
Combine marinade with leftover broth. Sprinkle with sea salt, if desired.
Bake, uncovered, at 350 degrees Fahrenheit for two hours or until meat thermometer reads 160 degrees. Remove roast to a warm serving platter.
Let stand 10 minute to absorb juices before slicing.
Meanwhile skim the fat from the pan juices.
Combine cornstarch and water until smooth and stir into the juices.
Bring to a boil over medium heat.
Stir and cook for two minutes. Serve with roast. Serves 8.