| 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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