Pineapple pork roast
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion, sliced |
| ¼ | cup | Celery sliced |
| ¼ | cup | Sliced carrots |
| 1 | 3 pound rolled boneless pork roast | |
| Salt and pepper | ||
| 1 | small | Bay leaf, crumbled |
| ½ | cup | Pineapple juice |
| ¼ | cup | Soy sauce |
| ¼ | cup | Apricot preserves |
| 1 | teaspoon | Cornstarch |
Directions
Arrange vegetables in a greased roasting pan. Season roast with salt and pepper; place roast over vegetables, fat side up, and sprinkle bay leaf on top. Insert meat thermometer horizontally into one end of roast. Bake at 325 for 30-45 minutes or until browned; turn roast over and bake 30 minutes to brown bottom side. Turn roast over again, and drain off drippings. Combine pineapple juice and soy sauce; pour over roast and bake 15 minutes or until thermometer registers 160 degrees. Remove roast from oven; strain and reserve drippings from vegetables, and sprinkle vegs over roast. Combine preserves and cornstarch; add to drippings. Cook over medium heat until thickened, stirring constantly with a whisk or wooden spoon. Spoon some of the glaze over roast; let stand 10 minutes. Serve with remaining glaze.
Yield: 8-10 servings.
Recipe from: The Southern Living Cookbook Posted to MM-Recipes Digest V3 #1.TXT