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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 10 |
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This is so yummy. I have been making it for a long time. It always goes over very well.And your house smells so good when it's cooking. Ingredients:
1 small onion, sliced |
1/4 cup sliced celery |
1/4 cup sliced carrot |
1 (3 lb) rolled boneless pork loin roast |
salt and pepper |
1 small bay leaf, crumbled |
1/2 cup pineapple juice |
1/4 cup soy sauce |
1/4 cup apricot preserves |
1 teaspoon cornstarch |
Directions:
1. 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.
2. Insert meat thermometer horizontally into one end of roast. Bake at 325F for 30 to 45 minutes or until browned; turn roast over and bake 30 minutes to brown bottom side. Turn roast over again and drain off drippings.
3. Combine pineapple juice and soy sauce; pour over roast , and bake 15 minutes or until therm. reads 160°F.
4. Remove roast from oven, strain and reserve drippings from vegetables, and sprinkle vegetables over roast.
5. 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 ovber roast; let stand 10 minutes. Serve with remaining glaze.
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