Pork Roast With Tangy Sauce

• 2-1/2 teaspoons chili powder, divided
• 1/2 teaspoon salt
• 1/2 teaspoon garlic salt
• 1 rolled boneless pork loin roast (3-1/2 to 4 pounds)
• 1 cup apple jelly
• 1 cup ketchup
• 2 tablespoons white vinegar

1. In a small bowl, combine 1/2 teaspoon chili powder, salt and garlic salt; rub over roast. Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350u0b0 for 1-1/2 hours.
2. In a saucepan, combine the jelly, ketchup, vinegar and remaining chili powder. Bring to a boil; cook and stir until the jelly is melted and mixture is smooth. Reduce heat; simmer, uncovered, for 2 minutes.
3. Brush 1/4 cup jelly mixture over roast. Bake 10-15 minutes longer or until a thermometer reads 160u0b0. Remove roast to a serving platter; let stand for 10-15 minutes. Skim fat from pan drippings. Stir in remaining jelly mixture; heat through. Slice roast and serve with sauce.

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

Taken from www.tasteofhome.com/recipes/pork-roast-with-tangy-sauce/ (may not work)