Friday, July 9, 2010

Rio Grande Pork Roast

I finally posted a new recipe! unfortunately it isn't one that the hubby or I would probably make again. It wasn't awful or anything, but considering I don't like apple jelly straight out of the jar, I am not sure why I thought combining it with ketchup and pouring it on a pork roast would help change my opinion.

We still ate it, and it was fine, just not as good as the cranberry glazed pork roast that we make.



•4lb Pork roast
•1 teaspoon Salt
•1 teaspoon Garlic Salt
•2 teaspoons Chili Powder, Divided
•1 cup Apple Jelly
•1 cup Ketchup
•2 Tablespoons apple cider vinegar

Preheat your oven to 325 degrees.

In a small bowl, mix together the salt, galic salt and half of the chili powder.

Rub mixture all over the pork roast, and place fat side up on a rack in a shallow roasting pan.

Roast in the oven uncovered for 2 hours or until a meat thermometer registers 165 degrees.

In a small saucepan, combine jelly, ketchup, vinegar, and the remaining chili powder. Bring to a boil. Turn down heat and simmer for 2 minutes.

Brush roast with glaze. Continue roasting for 10-15 minutes or until roast reaches 170 degrees.

Remove roast from the oven, and allow to rest for 10 minutes.

See other recipes at The Grocery Cart Challenge

1 comment:

zentmrs said...

Sounds tasty. I might use half apple jelly and half rosemary jelly... or jalapeno jelly even. Thanks for sharing!