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Pork Roast with Crabapple Jelly Sauce

3 lb Boneless pork loin roast (up to 4)
2 Cloves garlic; minced
1 tb Chili powder
1/2 c Crabapple jelly;
1/2 c Catsup
1 tb Vinegar
1/2 ts Chili powder

Preheat oven to 325 degrees. Place the pork roast in a roasting pan. Rub with the minced garlic and 1 tablespoon chili powder. Roast in oven or grill over medium-hot coals, baste often with sauce, for 2-2 1/2 hours or until thermometer registers 180 degrees.

For the sauce, place crabapple jelly, catsup, vinegar and chili powder in a small saucepan. Bring to a boil over medium heat, then simmer for 2 minutes. Slice and serve the roast with any remaining sauce, or double sauce recipe to have extra to pass at the table.

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