1 boneless pork loin roast (3 to 3-1/2 lbs)
1/2 c chopped green onions
2-1/4 c chicken broth, divided
1/4 c cider or red wine vinegar
2 Tbsp olive or vegetable oil
4 garlic cloves, minced
1 Tbsp minced fresh rosemary or 1 tsp dried rosemary, crushed
1/4 tsp pepper
1 tsp salt, optional
2 Tbsp cornstarch
1/4 c cold water
Place roast in a large resealable plastic bag or glass container. Combine onions, 1/4 c 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 ungrased shallow roasting pan. Combine marinade with remaining broth; pour over roast. Sprinkle with salt if desired. Bake, uncovered, at 350 degrees for 2 to 2-1/2 hours or until a meat thermometer reads 160-170 degrees. 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. Servie with the roast.
NOTE: I have made the "gravy" and really didn't care for it.