4 lb. boneless fresh pork roast
1 lb. canned pineapple chunks
6 oz. canned pineapple rings
6 oz. jar cherries
3 tbsp. soy sauce
1 tbsp. diced fresh garlic
2 c. diced fresh green peppers
2/3 c. packed brown sugar

Set aside pineapple rings and 4 or 5 cherries. Combine in roaster remaining cherries, pineapple, soy sauce, garlic, green peppers, and brown sugar; mix well.

Place pork roast in center; baste with juice. Use toothpicks to hold set aside pineapple and cherries on top of roast while cooking. Bake at 350 degrees for 2 hours, basting often.