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Ingredients
- 1 sm Onion, sliced
- 1/4 c. Celery sliced
- 1/4 c. Sliced carrots
- 1 x 3-lb. rolled boneless pork roast
- Â Â Salt and pepper
- 1 sm Bay leaf, crumbled
- 1/2 c. Pineapple juice
- 1/4 c. Soy sauce
- 1/4 c. Apricot preserves
- 1 tsp 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 min or possibly till browned; turn roast over and bake 30 min to brown bottom side. Turn roast over again, and drain off drippings.
- Combine pineapple juice and soy sauce; pour over roast and bake 15 min or possibly till thermometer registers 160 degrees. Remove roast from oven; strain and reserve drippings from vegetables, and sprinkle vegs over roast.
- Combine preserves and cornstarch; add in to drippings. Cook over medium heat till thickened, stirring constantly with a whisk or possibly wooden spoon. Spoon some of the glaze over roast; let stand 10 min. Serve with remaining glaze.
- Yield: 8-10 servings.
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