RIO GRANDE PORK ROAST

**Admin** Wed Jan 06, 2010 11:45 am

RIO GRANDE PORK ROAST

1/2 tsp. salt
1/2 tsp. garlic salt
1/2 tsp. chili powder
1/2 c. apple jelly
1/2 c. ketchup
1 tbsp. vinegar
1/2 tsp. chili powder
1 c. corn chips, crushed
2 to 5 lb. boneless rolled pork loin roast

Place pork, fat side up, on rack in shallow roasting pan.
Combine salt, garlic salt and first 1/2 teaspoon chili
powder; rub into roast. Roast in oven at 325 degrees for 2
to 2 1/2 hours, or until meat thermometer reaches 165
degrees.

In small saucepan, combine jelly, ketchup, vinegar and the
remaining chili powder. Bring to boiling. Reduce heat and
simmer, uncovered, for 2 minutes. Brush roast with glaze
and sprinkle corn chips on top. Continue roasting 10 to 15
minutes longer, or until thermometer registers 170 degrees.
Remove roast from oven. Let stand 10 minutes. Measure pan
drippings, including any corn chips. Add water to make 1
cup. Heat to boil and serve with meat.

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