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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

4 ounce-weight: 286 calories, 8g fat (3g saturated fat), 89mg cholesterol, 346mg sodium, 15g carbohydrate (0g sugars, trace fiber), 35g protein Diabetic Exchanges:4 lean meat, 1 fruit

Reviews for Rio Grande Pork Roast

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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!!"

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