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Rio Grande Pork roast
one 4 to 5 pound boneless rolled pork loin roast
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
water |
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Place pork, fat side up, on rack in shallow roasting pan. Combine the salt, garlic, salt, and the 1/2 teaspoon of chili powder; rub into roast. Insert meat thermometer. Roast, uncovered at 325ºF. till meat thermometer registers 165ºF., about 2 1/2 to 3 hours.
In a small saucepan combine jelly, catsup, vinegar and 1/2 teaspoon of chili powder. Bring to boiling; reduce heat and simmer, uncovered, for 2 minutes. Brush roast with glaze. Sprinkle top with corn chips. Continue roasting till thermometer registers 170ºF., about 10 to 15 minutes longer. Remove roast from oven. Let stand 10 minutes. Meanwhile, measure pan drippings including any corn chips. Add water to drippings to make 1 cup. Heat to boiling and pass the sauce with the meat. Makes 3 to 4 servings per pound.
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