– 1 (3 to 4-pound) boneless pork roast (shoulder or loin)
– 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
– 2 tablespoons cornstarch (optional, for gravy)
– 2 tablespoons water (optional, for gravy)