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Rio Grande Pork Roast



Ingredients
1 (4 to 5 lb) boneless pork loin roast, rolled and tied
1/2 tsp salt
1/2 tsp garlic salt
1/2 tsp chili powder
1 cup apple jelly
1 cup ketchup
2 tbs vinegar
1 tsp chili powder
1/2 cup crushed corn chips
Preparation

Rub roast on all sides with salt, garlic salt, and 1/2 tsp chili powder.
Place roast, fat side up, on a rack in a shallow roasting pan. Insert meat
thermometer into thickest part of roast, making sure thermometer does not
touch fat.

Bake at 325 degrees F. for 2 hours or until thermometer registers
165 degrees F.

Combine jelly, ketchup,, vinegar, and 1 tsp chili powder in a
small saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 2
minutes. Brush roast with jelly mixture. Sprinkle with corn chips.

Return to oven; bake at 325 degrees F. for 10 to 15 minutes or until thermometer
registers 170 degrees F. Serve with sauce.

Yield: 12 to 15 servings.
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