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CATEGORY CUISINE TAG YIELD
Meats 1 Servings

INGREDIENTS

1 sm Onion, sliced
1/4 c Celery sliced
1/4 c Sliced carrots
1 3-pound rolled boneless pork roast
Salt and pepper
1 sm Bay leaf, crumbled
1/2 c Pineapple juice
1/4 c Soy sauce
1/4 c Apricot preserves
1 ts Cornstarch

INSTRUCTIONS

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 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 degrees. Remove roast from oven; strain
and reserve drippings from vegetables, and sprinkle vegs 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. Serve with remaining
glaze. Yield: 8-10 servings.
Recipe from: The Southern Living Cookbook
Posted to MM-Recipes Digest V4 #010
From: Pam and KerryAnn Cobb <priss@amaranth.com>
Date: Wed, 8 Jan 1997 14:20:24 -0600

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