Southwest Roasted Pork Loin
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.