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 teaspoon 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 1 ½ 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 to 15 minutes longer or until a meat thermometer reads 160° F. Remove roast to a serving platter; let stand for 10 to 15 minutes.
Skim fat from pan drippings. Stir in remaining jelly mixture; heat through. Slice roast and serve with sauce.