| 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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