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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
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
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RIO GRANDE PORK ROAST
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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