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Rio Grande Pork Roast

chef.jackson's picture
  Salt 1⁄2 Teaspoon
  Garlic salt 1⁄2 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Boneless pork loin roast 4 Pound
  Apple jelly 1⁄2 Cup (8 tbs)
  Catsup 1⁄2 Cup (8 tbs)
  Vinegar 1 Tablespoon

Combine first 3 ingredients; rub on all sides of roast.
Place roast, fat side up, on rack in a roasting pan.
Insert meat thermometer (not touching bone or fat).
Bake, uncovered, at 325° for 2 hours.
Combine remaining ingredients in a small saucepan; bring to a boil.
Reduce heat and simmer, uncovered, 2 minutes, stirring occasionally.
Baste roast with sauce.
Bake an additional 20 to 25 minutes or until thermometer reaches 170°, basting occasionally.
Place roast on a serving platter.
Add enough water to pan drippings to make 1 cup; place in saucepan, and bring to a boil.
Serve sauce with the roast

Recipe Summary


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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 287 Calories from Fat 89

% Daily Value*

Total Fat 10 g15.1%

Saturated Fat 3.1 g15.7%

Trans Fat 0.1 g

Cholesterol 119.4 mg39.8%

Sodium 332.8 mg13.9%

Total Carbohydrates 5 g1.8%

Dietary Fiber 0.43 g1.7%

Sugars 4.2 g

Protein 41 g83%

Vitamin A 3.1% Vitamin C 2.7%

Calcium 1.4% Iron 5.8%

*Based on a 2000 Calorie diet


Rio Grande Pork Roast Recipe