Pork Roast or Chops with Apricot Pineapple glaze

Nor M.


This roast is not overly sweet. It has savory tones. I added herbs, garlic and apricot to this roast with a nice glaze. The result was a big success. We enjoyed it immensely. I will be making this dish again and again. I served it with a side of smashed potatoes with garlic. I hope you all enjoy this delicious dish.

pinch tips: Flour, Eggs & Breading Techniques





15 Min


2 Hr




4-5 lb
pork roast bone in
1 lb
carrots peeled and cut
stalks of celery chopped
large sweet 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

Directions Step-By-Step

Oil the bottom of a roasting pan. Set oven to 350°. Place the onion, celery, and the carrots on the bottom of pan.
Place roast or 1 inch thick chops on top Of vegetables in pan. Make tiny cuts in top of fat side of roast, or chops. 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. ( note for chops. Tie chops together side by side. Fat side up)
Place in oven fat side up and covered. After about and hour of baking. (30 minutes for chops.) Mix pineapple juice with Soy sauce. Pour over roast. Cover and bake until done. It should read 160° on thermometer,or about 20 to 30 minutes per pound.
Remove roast from oven. Place roast, or chops 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 , and stir until bubbly and thickened. Serve with Pork as a gravy.

About this Recipe