Pineapple Pork Roast
|Onion||1 Small, sliced|
|Sliced celery||1⁄4 Cup (4 tbs)|
|Sliced carrots||1⁄4 Cup (4 tbs)|
|Boneless pork loin roast||3 Pound, 1, rolled|
|Bay leaf||1 Small, crumbled|
|Pineapple juice||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Apricot preserves||1⁄4 Cup (4 tbs)|
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.