Marinated Pork Roast

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

• Ready In: 1 hr 55 mins
• Serves: 6

Ingredients

• 2  lbs boneless pork loin roast
• 1⁄2 cup red wine
• 1  teaspoon dried rosemary
• 1  small onion, sliced
• 1  garlic clove
• 1  teaspoon salt
• 1  cup water
• 1  lb green beans
• 16  ounces  canned corn
• 2  tablespoons butter or 2  tablespoons margarine
• 1⁄2 teaspoon salt

Directions

1. 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.
2. Heat oven to 325°F.
3. 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).
4. 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.
5. 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.