Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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 V3 #1.TXT

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