Pork roast with crabapple jelly sauce
6 -8
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | cup | Catsup |
| 1 | tablespoon | Vinegar |
| ½ | teaspoon | Chili powder |
Directions
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