Instructions: 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.

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