Pork Roast With Tangy Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1/2 | t | Each salt and garlic salt |
| 2 1/2 | t | Chili powder |
| 4 | lb | Rolled boneless pork top |
| loin roast about | ||
| 1 | c | Apple jelly |
| 1 | c | Catsup |
| 2 | T | Vinegar |
INSTRUCTIONS
In a small bowl combine salt, garlic salt, and 1/2 teaspoon chili powder; rub on roast. Place roast fat side up on rack in shallow pan. Roast 325 about 2 hours. Meanwhile, in med saucepan combine jelly, catsup, vinegar and remaining 2 teaspoons chili powder; bring to a boil, reduce heat and simmer uncovered 2 minutes. Set aside. Appx 15 minutes before roast is done brush with some jelly mixture. When done, remove and let stand 10 minutes. Mix 1/2 cup pan drippings with remaining jelly mix. Reheat and serve with roast. Posted to EAT-L Digest 20 Sep 96 From: Patricia Moore <PCPJMOOR@IHC.COM> Date: Sat, 21 Sep 1996 17:36:46 -0700
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Nutrition (calculated from recipe ingredients)
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Calories: 1242
Calories From Fat: 109
Total Fat: 12.5g
Cholesterol: 56.8mg
Sodium: 4106.6mg
Potassium: 1390.3mg
Carbohydrates: 272.4g
Fiber: 3.6g
Sugar: 55.1g
Protein: 25g