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Rio Grande Pork Roast Recipe

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Years ago, I used this recipe many times during in-store promotions when I was the Nebraska Pork Industry Queen. It is still a family favorite and one I like to make when we have company. —Konnie McKown of Ringgold, Georgia

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Rio Grande Pork Roast Recipe

Prep: 5 min. Bake: 70 min.

Yield: 10 Servings

5 70 75

Ingredients

1 garlic clove, minced
1/2 teaspoon salt
1 teaspoon chili powder, divided
1 lean boneless top loin pork roast (3 pounds)
1/2 cup apple jelly
1/2 cup barbecue sauce

Directions

Rub garlic, salt and 1/2 teaspoon chili powder over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 30 minutes. In a small saucepan, combine the apple jelly, barbecue sauce and remaining chili powder; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Pour over roast. Bake 40-50 minutes longer or until a met thermometer reads 160°, basting occasionally. Remove roast and keep warm.
Stir drippings in pan to loosen browned bits; pour into a 2-cup measuring cup. Skim fat. Add enough water to measure 1-1/4 cups. Transfer to a small saucepan; bring to a boil. Remove from the heat; serve with the roast. Yield: 10 servings.

Nutritional Analysis: One serving (4 ounces cooked pork with 2 tablespoons pan juices) equals 286 calories, 8 g fat (3 g saturated fat), 89 mg cholesterol, 346 mg sodium, 15 g carbohydrate, trace fiber, 35 g protein. Diabetic Exchanges: 4 lean meat, 1 fruit.

Originally published as Rio Grande Pork Roast in Light & Tasty October/November 2003, p39

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