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Pork Roast with Tangy Sauce

 Pork Roast with Tangy Sauce
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.
10-12 ServingsPrep: 30 min. Bake: 1 hour 40 min. + standing


  • 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


  • 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.
Nutritional Facts: 1 serving (4 ounces) equals 253 calories, 6 g fat (2 g saturated fat), 66 mg cholesterol, 454 mg sodium,

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Pork Roast with Tangy Sauce (continued)

Nutritional Facts: 23 g carbohydrate, trace fiber, 26 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer