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PINEAPPLE PORK ROAST 1 (3 lb.) boneless loin pork roast, rolled and tied 1 bay leaf, crumbled 1 tsp. thyme 1 tsp. garlic powder 1/8 tsp. pepper 1/4 c. water 1 (20 oz.) can pineapple chunks, in own juice 3 Tbsp. soy sauce 1/2 c. apricot preserves 2 tsp. cornstarch Rub pork with bay leaf, thyme, garlic and pepper. Place pork, fat-side up, in shallow roasting pan. Pour water into pan and roast at 325 degrees for 1 hour and 15 minutes. Drain pineap- ple, reserving juice, in small saucepan. Add soy sauce, apricot preserves and cornstarch. Mix until cornstarch is dissolved. Brush glaze over meat and continue roasting 30 minutes (or until internal temperature is 170 degrees), basting every 15 minutes. Place meat on platter and surround with pineapple. Serve with remaining glaze. Serves 6 to 8. This is good with a rice side-dish, but I prefer sweet potatoes. The pork and sweet potatoes go well together and make a nice, colorful change to your meal. A good company meal. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |