Pork Roast with Tangy Sauce

The juicy meat and pleasant sauce are delectable together in this hearty roast. And the pork looks so festive with its fruity glaze.


10 to 12 servings


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


Preheat oven to 350°F (177°C). 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 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 for 10 to 15 minutes longer or until a meat thermometer reads 160°F (71°C). Remove roast to a serving platter; let stand for 10 to 15 minutes. Skim fat from pan drippings. Stir in remaining jelly mixture; heat through. Slice roast and serve with sauce.

Estimated Time

Preparation Time: 30 minutes
Bake Time: 1 hour 40

Nutritional Information

Amount per serving: 253 calories, 6 g fat (2 g saturated fat), 66 mg cholesterol, 454 mg sodium, 23 g carbohydrate, trace fiber, 26 g protein.

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