Marinated Pork Roast

• boneless pork loin roast2 lbs
• red wine↗1⁄2 cup
• dried rosemary↗1 teaspoon
• small onion, sliced↗1
• garlic clove↗1
• salt↗1 teaspoon
• water↗1 cup
• green beans↗1 lb
• canned corn↗16 ounces
• butter↗2 tablespoons

  or 2 tablespoons margarine

• salt↗1⁄2 teaspoon

Step-by-step instructions

1. 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. 2

   Heat oven to 325°F.

3. 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. 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. 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.