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Ingredients
- 1/2 teaspoon salt
- 1/2 teaspoon garlic salt
- 2 1/2 teaspoon chili pwdr, divided
- 4 lbs. boneless pork roast, rolled and tied
- 1 c. apple jelly
- 1 c. ketchup
- 2 tbsp. vinegar
Directions
- Preheat oven to 325 degrees. In small bowl, combine salt, garlic salt and 1/2 tsp. chili pwdr. Rub roast with mix. Place roast, fat side up, on rack in shallow roasting pan. Roast, uncovered, approximately 2 hrs. While meat cooks, combine jelly, ketchup, vinegar and remaining chili pwdr in medium saucepan. Bring to boil. Reduce heat and simmer, uncovered, 2 min. Set aside. About 15 min before roast is done, baste meat with jelly mix. When roast is done, remove from oven and let stand 10 min before carving. Mix 1/2 c. of pan drippings with remaining jelly. Reheat sauce if necessary and serve with roast. Makes 10 servings.
- Note: If roast is very lean, there may not be as much as 1/2 c. drippings. Add in whatever is in bottom of pan to jelly mix.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 10 servings | |
| Calories 322 | |
| Calories from Fat 63 | 20% |
| Total Fat 6.97g | 9% |
| Saturated Fat 2.4g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 483mg | 20% |
| Potassium 716mg | 20% |
| Total Carbs 29.83g | 8% |
| Dietary Fiber 0.5g | 2% |
| Sugars 22.74g | 15% |
| Protein 34.57g | 55% |
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