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Pork Roast With Pineapple and Carrots

  For Marinade:
    2 cups Italian salad dressing
    1 tablespoon granulated garlic
    2 teaspoons onion powder
    1/2 teaspoon salt
    1 teaspoon balsamic vinegar

  For the roast:
    1 (3 pound) boneless pork loin roast
    4 tablespoons brown sugar
    1 can pineapple chunks, drained
    3 large carrots, peeled and sliced 1/2 inch thick

  Combine marinade ingredients in a bowl large enough to accomadate
 the pork roast. Mix well and add the roast. Cover, refrigerate and
 marinate overnight. Remove roast 1 hour before cooking.

  Preheat oven to 350F. Grease a shallow roasting pan. Remove roast
 from marinade. Discard marinade. Place the roast in the roasting pan
 and surround it with the pineapple chunks. Spoon a little of the
 pineapple juice over the roast and sprinkle with 2 Tbsps of the brown
 sugar. Sprinkle the remaining brown sugar evenly over the pineapple.

  Place in the oven and roast for 1 hour. Add carrots and roast for
 another 20 minutes. Let the roast stand for 20 minutes before
 slicing.