Rio Grande Pork Roast
From chefmeow 15 years ago
- 135 minutes to make
- Serves 8
This is a recipe that has been in my family for years. My mother obtained it in the mid 60's from a friend on the same base she and my dad were stationed at. We love it and request it often.
Ingredients
- 4 pound boneless pork loin roast rolled and tied shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon garlic salt shopping list
- 1/2 teaspoon chili powder shopping list
- 1 cup apple jelly shopping list
- 1 cup ketchup shopping list
- 2 tablespoons vinegar shopping list
- 1 teaspoon chili powder shopping list
- 1/2 cup crushed corn chips shopping list
How to make it
- Rub roast on all sides with salt, garlic salt, and 1/2 teaspoon chili powder.
- Place roast fat side up on rack in shallow roasting pan.
- Insert meat thermometer into thickest part of roast making sure thermometer does not touch fat.
- Bake at 325 for 2 hours or until thermometer registers 165.
- Combine jelly, ketchup, vinegar and 1 teaspoon chili powder in small saucepan.
- Bring to a boil then reduce heat and simmer uncovered for 2 minutes.
- Brush roast with jelly mixture then sprinkle with corn chips.
- Return to oven and bake at 325 for 15 minutes.
- Serve with sauce.
People Who Like This Dish 10
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- dmajor Slidell, LA
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The Rating
Reviewed by 12 people-
I love your collected recipes! I am always looking forward for your postings.
elgab89
in Toronto loved it
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I love family recipes. They are great because they are tested with love! This sounds great, love the use of corn chips and apple jelly. deb
dmajor
in Slidell loved it
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This sounds wonderful!
pleclare
in Framingham loved it
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