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Easy Rio Grande Pork Roast

Ingredients
  Boneless pork loin roast 5 Pound, rolled and tied (1 Piece)
  Salt 1⁄2 Teaspoon
  Garlic salt 1⁄2 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Catsup 1 Cup (16 tbs)
  Apple jelly 1 Cup (16 tbs)
  Vinegar 2 Tablespoon
  Chili powder 1 Teaspoon
  Crushed corn chips 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1.Rub roast with garlic salt, 1/2 teaspoon chili powder and salt on all its sides.
2. Preheat oven to 325°F.

MAKING
2. In a shallow roasting pan place the roast with its fat side upwards.
3. Put the meat thermometer in the thickest section of the roast, so that the thermometer does not touch the fat or bone.
4. Bake for 2 hours at 325°F or till the temperature reaches 165°.
5. In a small saucepan mix vinegar, jelly, catsup and 1 teaspoon chili powder.
6. Boil the mixture. Reduce the heat and allow it to simmer for 2 minutes.
7. Brush the jelly mixture on the roast.
8. Sprinkle corn chips and bake for further 15 minutes at 325°F, till the thermometer reaches 170°.

SERVING
9. Serve Rio Grande Pork Roast with sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Pork
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
12

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Average: 4 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 387 Calories from Fat 119

% Daily Value*

Total Fat 13 g20.4%

Saturated Fat 4.2 g21.1%

Trans Fat 0.1 g

Cholesterol 149.3 mg49.8%

Sodium 478.4 mg19.9%

Total Carbohydrates 12 g3.9%

Dietary Fiber 1 g4%

Sugars 8.4 g

Protein 52 g104.5%

Vitamin A 7.4% Vitamin C 5.7%

Calcium 2.3% Iron 7.8%

*Based on a 2000 Calorie diet

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Easy Rio Grande Pork Roast Recipe