Recipe - Pineapple Pork Roast

1 small Onion, cut or sliced up
One fourth cup Celery cut or sliced up
One fourth cup Sliced carrots
1 3pound rolled boneless pork
roast
Salt and pepper
1 small Bay leaf, crumbled
One half cup Pineapple juice
One fourth cup Soy sauce
One fourth cup Apricot preserves
1 teaspoon Cornstarch

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 3045 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: 810 servings.

Recipe from: The Southern Living Cookbook
Posted to MMRecipes Digest V4 #010

From: Pam and KerryAnn Cobb priss@amaranth.com

Date: Wed, 8 Jan 1997 14:20:24 0600