|3 pounds||Boneless pork loin roast (up to 4)|
|2||Cloves garlic; minced|
|1 tablespoon||Chili powder|
|½ cup||Crabapple jelly; <or plum jelly>|
|½ teaspoon||Chili powder|
Preheat oven to 325 degrees. Place the pork roast in a roasting pan. Rub with the minced garlic and 1 tablespoon chili powder. Roast in oven or grill over medium-hot coals, baste often with sauce, for 2-2½ hours or until thermometer registers 180 degrees.
For the sauce, place crabapple jelly, catsup, vinegar and chili powder in a small saucepan. Bring to a boil over medium heat, then simmer for 2 minutes. Slice and serve the roast with any remaining sauce, or double sauce recipe to have extra to pass at the table.
Recipe by: A Pinch of Salt Lake/Junior League of Salt Lake City, Utah` Posted to TNT - Prodigy's Recipe Exchange Newsletter by SilkyKitty <SilkyKitty@...> on Nov 2, 1997
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