Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 boneless pork loin, (3 to 3½ pounds)
- ½ cup green onion, (chopped)
- 2¼ cups chicken broth, (divided)
- ¼ cup red wine or cider vinegar
- 2 tbsp olive or vegetable oil
- 4 garlic cloves, (minced)
- 1 tbsp minced fresh rosemary or 1tsp dried and crushed
- ¼ tsp pepper
- 1 tsp salt, (optional)
- 2 tbsp cornstarch
- ¼ cup cold water
Directions
Place the roast in a large resealable plastic bad or a container with a tight-fitting lid.
Combine the onion, ¼ cup of the chicken broth, vinegar, garlic, oil, rosemary and pepper.
Pour over the roast.
Cover; refrigerate for 4 to 8 hours. (Mom and I do it overnight).
Turn roast occasionally.
Remove roast and place in an ungreased roasting pan, , fat side up.
Combine marinade with the remaining chicken broth.
Add salt, if desired.
Bake uncovered at 350°F for 2 to 2 and ½ hours or until meat thermometer reads 270°F.
Remove roast from pan and place on a warmed platter.
Meanwhile, skim off fat and pour remaining juices into a saucepan.
Combine cornstarch with cold water and mix well with a whisk.
Add cornstarch mixture to saucepan and bring to a boil over medium heat.
Boil and stir for about 2 minutes serve the gravy with the roast.
Category:World Recipes
Category:Pork loin Recipes
Category:Green onion Recipes
Category:Chicken broth Recipes
Category:Red wine vinegar Recipes
Category:Cider vinegar Recipes
Category:Garlic Recipes
Category:Rosemary Recipes