Rio Grande Pork Roast


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


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.