Rio Grande Pork Roast
|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)|
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 325Â° 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 170Â°, 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