| 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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