| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
|
Meats, Fish, Poultry |
6 |
-8 |
INGREDIENTS
| 3 |
lb |
Boneless pork loin roast (up to 4) |
| 2 |
|
Cloves garlic; minced |
| 1 |
tb |
Chili powder |
| 1/2 |
c |
Crabapple jelly; <or plum jelly> |
| 1/2 |
c |
Catsup |
| 1 |
tb |
Vinegar |
| 1/2 |
ts |
Chili powder |
INSTRUCTIONS
Preheat oven to 325 degrees. Place the pork roast in a roasting pan. Rub
with the minced garlic and 1 tablespoon chili powder. Roast in oven or
grill over medium-hot coals, baste often with sauce, for 2-2 1/2 hours or
until thermometer registers 180 degrees.
For the sauce, place crabapple jelly, catsup, vinegar and chili powder in a
small saucepan. Bring to a boil over medium heat, then simmer for 2
minutes. Slice and serve the roast with any remaining sauce, or double
sauce recipe to have extra to pass at the table.
Recipe by: A Pinch of Salt Lake/Junior League of Salt Lake City, Utah`
Posted to TNT - Prodigy's Recipe Exchange Newsletter by SilkyKitty
<SilkyKitty@prodigy.net> on Nov 2, 1997
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