Pineapple Pork Roast Recipe


Health IndexAverageCuisine
Main Ingredient


 Onion1 Small, sliced
 Sliced celery1⁄4 Cup (4 tbs)
 Sliced carrots1⁄4 Cup (4 tbs)
 Boneless pork loin roast3 Pound, 1, rolled
 Bay leaf1 Small, crumbled
 Pineapple juice1⁄2 Cup (8 tbs)
 Soy sauce1⁄4 Cup (4 tbs)
 Apricot preserves1⁄4 Cup (4 tbs)
 Cornstarch1 Teaspoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2755 Calories from Fat 775

% Daily Value*

Total Fat 86 g132.3%

Saturated Fat 26.3 g131.7%

Trans Fat 0.7 g

Cholesterol 1075 mg

Sodium 4682.4 mg195.1%

Total Carbohydrates 97 g32.3%

Dietary Fiber 4.5 g18.1%

Sugars 63.1 g

Protein 377 g753.9%

Vitamin A 114.5% Vitamin C 154.1%

Calcium 16.9% Iron 62.2%

*Based on a 2000 Calorie diet


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 to 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°.
Remove roast from oven; strain and reserve drippings from vegetables, and sprinkle vegetables 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.