• Cooking Time: 100–105
  • Servings: 12
  • Preparation Time: 25


  • 2½ tsp chili powder
  • ½ tsp salt
  • ½ tsp garlic salt
  • 4 lbs boneless rolled pork loin
  • 1 cup apple jelly
  • 1 cup ketchup
  • 2 tbsp white vinegar


  • Preheat oven to 350° F.
  • In a bowl, combine ½ tsp chili powder, salt and garlic salt; rub over roast.
  • Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° F for 1½ hours.
  • In a saucepan, combine the jelly, ketchup, vinegar and remaining chili powder.
  • Bring to a boil; cook and stir until the jelly is melted and mixture is smooth.
  • Reduce heat; simmer, uncovered, for 2 minutes.
  • Brush ¼ cup jelly mixture over roast.
  • Bake 10–15 minutes longer or until a meat thermometer reads 160° F.
  • Remove roast to a serving platter; let stand for 10–15 minutes.
  • Skim fat from pan drippings.
  • Stir in remaining jelly mixture; heat through.
  • Slice roast and serve with sauce.


Author Credit: Samuel Cole

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