Shelly's Recipe

RIO GRANDE PORK ROAST

Category: Roasts/Tenderloins - Pork

Rub: 1/2 tsp each salt, garlic powder and chili powder
1 (4-5 lb) boneless pork loin roast, rolled and tied

Glaze
1 cup each apple jelly and ketchup
2 tbsp vinegar
1 tsp chili powder

1/2 cup crushed corn ships

Rub roast with spice mixture and place, fat side up, on a rak in a shallow roasting poan. Bake at 325 for about 2 hours or until meat thermometer registers 165.

Combine glaze ingredients in a saucepan and bring to a boil. Reduce heat and simmer, uncovered, about 2 minutes Reduce oven temperature to 32

Brush mixture over roast. Sprinkle with corn chips and return to oven and bake an addition 10-15 minutes or until meat thermometer registers 170. Allow to rest about 10 minutes before slicing. Serve with any remaining glaze. Serves 12-15