Pork Roast with Sauce

  • 2 1/2 teaspoons chili powder, divided
  • 1/2 teaspoon salt
  • 3 Garlic cloves, minced or pushed through a press
  • 1 (4 pound) boneless rolled pork loin roast
  • 1 cup apple jelly
  • 1 1/4 cup ketchup
  • 2 tablespoons white vinegar

In a bowl, combine 1/2 teaspoon chili powder, salt and garlic salt; rub over roast. Place roast fat side up on a rack in shallow roasting pan. Bake, uncovered, at 350 degrees F for 1-1/2 hours.

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.

Brush 1/4 cup jelly mixture over roast. Bake 10-15 minutes longer or until a meat thermometer reads 160 degrees F. 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.