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Pineapple Pork Roast

southern.chef's picture
  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)
  Cornstarch 1 Teaspoon
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Main Dish

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