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Pork Roast with Tangy Sauce Recipe

Photo by: Taste of Home

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Everyday dinners are considered a hit in our home when I plan them around this hearty roast. The juicy meat and pleasant sauce are delectable together. And the pork looks so festive with its fruity glaze.

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10-12 Servings
Prep: 30 min. Bake: 1 hour 40 min. + standing

Ingredients

2-1/2 teaspoons chili powder, divided
1/2 teaspoon salt
1/2 teaspoon garlic salt
1 rolled boneless pork loin roast (3-1/2 to 4 pounds)
1 cup apple jelly
1 cup ketchup
2 tablespoons white vinegar

Directions

In a small bowl, combine 1/2 teaspoon chili powder, salt and garlic salt; rub over roast. Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1-1/2 hours.
In a saucepan, combine the jelly, ketchup, vinegar and remaining chili powder. Bring to a boil; cook and stir until the jelly is melted and mixture is smooth. Reduce heat; simmer, uncovered, for 2 minutes.
Brush 1/4 cup jelly mixture over roast. Bake 10-15 minutes longer or until a meat thermometer reads 160°. Remove roast to a serving platter; let stand for 10-15 minutes. Skim fat from pan drippings. Stir in remaining jelly mixture; heat through. Slice roast and serve with sauce. Yield: 10-12 servings.

Nutrition Facts: 1 serving (4 ounces) equals 253 calories, 6 g fat (2 g saturated fat), 66 mg cholesterol, 454 mg sodium, 23 g carbohydrate, trace fiber, 26 g protein.

Pork Roast with Tangy Sauce published in Country Woman March/April 2003, p33

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