Pork Roast with Tangy Sauce Recipe
Pork Roast with Tangy Sauce Recipe photo by Taste of Home

Pork Roast with Tangy Sauce Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 30 min. Bake: 1 hour 40 min. + standing
MAKES:10-12 servings
TOTAL TIME: Prep: 30 min. Bake: 1 hour 40 min. + standing
MAKES: 10-12 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Pork Roast with Tangy Sauce in Country Woman March/April 2003, p33

Nutritional 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.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Pork Roast with Tangy Sauce

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MY REVIEW
Reviewed Sep. 19, 2013

"It was to tangy for me"

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