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
- 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
- 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.
Originally published as Rio Grande Pork Roast in Light & Tasty October/November 2003, p39
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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