Back to Rio Grande Pork Roast

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Rio Grande Pork Roast Recipe

Rio Grande Pork Roast Recipe

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
TOTAL TIME: Prep: 5 min. Bake: 70 min. YIELD:10 servings

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

  • 1. 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.
  • 2. 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 Facts

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.

Reviews for Rio Grande Pork Roast

Sort By :
MY REVIEW
Reviewed Nov. 11, 2011

"This is another 5-star pork recipe. We also like it using pork tenderloin."

MY REVIEW
Reviewed Jul. 5, 2010

"This was VERY juicy and delicious!!"

Loading Image

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.