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.