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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

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