Marinated Pork Roast

Name: Marinated Pork Roast
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 6 serving(s)
Ingredients: 907.18 g boneless pork loin roast; 118.29 ml red wine; 4.92 ml dried rosemary; 1 small onion, sliced; 1 garlic clove; 4.92 ml salt; 236.59 ml water; 453.59 g green beans; 453.59 g canned corn; 29.58 ml butter or 29.58 ml margarine; 2.46 ml salt

Submitted by Kathy

"A good pork roast for a cold autumn/winter day."

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photo by BLUE ROSE

Ready In:: 1hr 55mins
Ingredients:: 11
Serves:: 6

ingredients

907.18 g boneless pork loin roast
118.29 ml red wine
4.92 ml dried rosemary
1 small onion, sliced
1 garlic clove
4.92 ml salt
236.59 ml water
453.59 g green beans
453.59 g canned corn
29.58 ml butter or 29.58 ml margarine
2.46 ml salt

directions

Early in day: Trim fat from poik loin. In a plastic bag or shallow bowl, combine wine, rosemary, onion, and garlic. Add pork loin. Refrigerate at least 4 hours.
Heat oven to 325°F.
Remove pork from marinade; reserving marinade. Rub pork with 1 teaspoon salt. Place pork on rack in a small roasting pan. Add marinade and 1 cup water. Roast in oven for 1 - 1.5 hours or until 160F is reached (about 28-33 minutes per pound).
While roast is in oven, in a 10" skillet over high heat, boil 1/2 inch water. Heat green beans to boiling. Reduce to low; cover and simmer 5-10 minutes or until beans are tender/crisp. Drain, cool, then slice diagonally.
In same skillet, mix beans, corn, butter, and 1/2 teaspoon salt. Set aside until roast is done, then heat on stove top until hot.