"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pork Roast with Tangy Sauce Recipe

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This recipe for Pork Roast with Tangy Sauce, by , is from The Holden Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
All Recipes
Added: Saturday, October 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 teaspoons chili powder, divided
1/2 teaspoon salt
1/2 teaspoon garlic salt
1 (4 pound) boneless rolled pork loin roast
1 cup apple jelly
1 cup ketchup
2 tablespoons white vinegar

Directions:
Directions:
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 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, 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.

Number Of Servings:
Number Of Servings:
10 servings.
Preparation Time:
Preparation Time:
30 minutes.

 

 

 

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