Rio Grande Pork Roast Recipe

5 2 4
Rio Grande Pork Roast Recipe
Rio Grande Pork Roast Recipe photo by Taste of Home
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Rio Grande Pork Roast Recipe

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5 2 4
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 5 min. Bake: 70 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 5 min. Bake: 70 min.

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

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

Nutritional Facts

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

  • 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
  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.
Originally published as Rio Grande Pork Roast in Light & Tasty October/November 2003, p39

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Reviews forRio Grande Pork Roast

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Carol39110 User ID: 1932804 75074
Reviewed Nov. 11, 2011

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

MY REVIEW
christig83 User ID: 5219341 143122
Reviewed Jul. 5, 2010

"This was VERY juicy and delicious!!"

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