Rosemary Pork Roast

1 boneless pork loin roast (3 to 3-1/2 pounds)
1/2 cup chopped green onions
2-1/4 cups chicken broth, divided
1/4 cup cider or red wine vinegar
2 tablespoons olive or vegetable oil
4 garlic cloves, 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

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; pourover roast. Sprinkle with salt if desired. Bake, uncovered, at 3500 for 2 to 2-1/2 hours or until a meat thermometer reads 1600-1700. 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.

Yield: 8 servings. 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 protein, 15 gm fat. Diabetic Exchanges: 5 lean meat, 1 vegetable

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