Pineapple Pork Roast Recipe
Ingredients
| Onion | 1 Small, sliced | |
| Celery | 1/4 Cup (16 tbs), sliced | |
| Carrots | 1/4 Cup (16 tbs), sliced | |
| Boneless pork loin roast | 1 , rolled | |
| Bay leaf | 1 Small, crumbled | |
| Pineapple juice | 1/2 Cup (16 tbs) | |
| Soy sauce | 1/4 Cup (16 tbs) | |
| Apricot preserves | 1/4 Cup (16 tbs) | |
| Cornstarch | 1 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste |
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 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.
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.
Chef
