Pork Roast with Tangy Sauce 1/2 ts Each salt and garlic salt
2 1/2 ts Chili powder
4 lb Rolled boneless pork top loin roast, about
1 c Apple jelly
1 c Catsup
2 tb Vinegar
In a small bowl combine salt, garlic salt, and 1/2 teaspoon chili powder;
rub on roast. Place roast fat side up on rack in shallow pan. Roast 325
about 2 hours. Meanwhile, in med saucepan combine jelly, catsup, vinegar
and remaining 2 teaspoons chili powder; bring to a boil, reduce heat and
simmer uncovered 2 minutes. Set aside. Appx 15 minutes before roast is done
brush with some jelly mixture. When done, remove and let stand 10 minutes.
Mix 1/2 cup pan drippings with remaining jelly mix. Reheat and serve with
roast.
Pork Roast with Tangy Sauce printer friendly version located here. (Just the recipe. Nothing else.)
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