Rio Grande Pork Roast

• 4 pounds Boneless Rolled Pork Loin
• 1/2 teaspoons Salt
• 1/2 teaspoons Garlic Salt
• 1 teaspoon Chili Powder, Divided
• 1/2 cups Apple Jelly
• 1/2 cups Ketchup
• 1 Tablespoon White Vinegar

1. Preheat your oven to 325 degrees.
2. In a small bowl, mix together the salt, galic salt and half of the chili powder.
3. Rub mixture all over the pork roast, and place fat side up on a rack in a shallow roasting pan.
4. Roast in the oven uncovered for 2 hours or until a meat thermometer registers 165 degrees.
5. In a small saucepan, combine jelly, ketchup, vinegar, and the remaining chili powder.
6. Bring to a boil.
7. Turn down heat and simmer for 2 minutes.
8. Brush roast with glaze.
9. Continue roasting for 10-15 minutes or until roast reaches 170 degrees.
10. Remove roast from the oven, and allow to rest for 10 minutes.
11. We like to use the drippings as a gravy for our mashed potatoes.

rolled pork loin, salt, garlic, chili powder, apple jelly, ketchup, white vinegar

Taken from tastykitchen.com/recipes/main-courses/rio-grande-pork-roast/ (may not work)