1 (3 to 4-pound) boneless pork roast (shoulder or loin preferred)
2 onions, peeled and quartered
4 cloves garlic, minced
1 cup chicken or vegetable broth
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
2 teaspoons dried thyme
1 teaspoon black pepper
1 teaspoon salt
Optional for gravy: 2 tablespoons cornstarch + 2 tablespoons water
Preparation
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