2 lb. boneless pork roast
1/2 c. red wine
1 tbsp. fresh rosemary, chopped (or 1 tsp. dried rosemary, crushed)
1 sm. onion, sliced
1 clove garlic, cut in half
Salt
1 lb. green beans
1 (17 oz.) can whole kernel corn, drained
1 (3 oz.) jar capers, drained
2 tbsp. butter

About 5 to 6 hours before serving:

Trim fat from pork roast. Place roast in pan or plastic bag and add wine, rosemary, onion and garlic. Refrigerate at least 4 hours, turning roast occasionally. Remove pork from marinade and rub with 1 teaspoon salt. Place pork on roasting rack in small pan. Add marinade and 1 cup water. Roast at 325 degrees for 1 hour (30 minutes per pound).

Meanwhile, in skillet, add 1/2 inch water and heat green beans on high, bringing to boil. Reduce heat to low, cover and simmer for 5 to 10 minutes. Drain, cool and slice beans diagonally. In same skillet, mix beans, corn, capers, butter and 1/2 teaspoon salt. Set aside.

When roast is done, place on warm platter. Remove rack from roasting pan and add 3/4 cup water. Heat to boiling. Skim fat and pour into gravy boat. Heat bean mixture and serve with pork.