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
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