Herbed Pork Roast with Pineapple Apricot Glaze This recipe is delicious and not overly sweet at all. Ingredients 4-5 lb center cut pork roast 1 bag(s) baby carrots Carrots 3 stalks of celery chopped 1 large onion halved and sliced 1 tsp rosemary, dried or fresh 1 dash(es) sage, dried or a couple fresh leaves 2 clove garlic sliced and slivered salt and pepper to taste 1 c pineapple juice 1/3 c soy sauce ( i use tamari brand) 1/2 c apricot preserves 2 Tbsp corn starch 1 Oil the bottom of a roasting pan. Set oven to 350°. Place the onion, celery, and the carrots on the bottom of pan. 2 Place roast on top Of vegetables in pan. Make tiny cuts in top of fat side of roast. About 1 1/2 inches apart. Place slivered garlic in the slits that you cut. Rub top of roast with salt, pepper, Rosemary, and sage. 3 Place in oven fat side up and covered. After about and hour of baking. Mix pineapple juice with Soy sauce. Pour over roast. Cover and bake until done. It should read close to160° on thermometer,or about 20 to 30 minutes per pound. 4 Remove roast from oven. Place roast on a platter. Strain vegetables from juices. Place juices in a sauce pan. Mix the Jam and cornstarch together well. Add to the pan juices. Cook until bubbly and thickened. Serve with Pork as a gravy.
Posted on: Fri, 02 Jan 2015 02:46:34 +0000
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