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Rio Grande Pork Roast
one 4 pound boneless rolled pork loin
1/2 teaspoon of salt
1/2 teaspoon of garlic salt
1/2 teaspoon of chili powder
1/2 cup of apple jelly
1/2 cup of catsup
1 tablespoon of vinegar
1/2 teaspoon of chili powder
1 cup of crushed corn chips |
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Place pork, fat side up on a rack in a shallow roasting pan. MIX with salt, garlic salt, and 1/2 teaspoon of chili powder, rub into meat. Roast at 325ºF. until meat thermometer reads about 165ºF., about 2 2 1/2 hours. In saucepan bring jelly, catsup, vinegar, and remaining chili powder to a boil. Reduce heat, simmer, uncovered, for 2 minutes. Brush on roast, sprinkle with corn chips. Continue roasting until thermometer reads 170ºF. about 10 - 15 minutes. Remove from oven. Let stand 10 minutes. Measure pan drippings including corn chips. Add water to make 1 cup. Heat to boiling, pass with meat. Serves 8 - 10
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