Marinated Pork Roast - cooking recipe

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

Preparation

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\u00b0F.
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.