RIO GRANDE POT ROAST
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1 teaspoon chili powder, divided
- 1 lean boneless top loin pork roast (3 pounds)
- 1/2 cup apple jelly
- 1/2 cup barbecue sauce
Preparation time 5mins
Cooking time 70mins
Adapted from TASTEOFHOME.COM
•Rub garlic, salt and 1/2 teaspoon chili powder over roast. Place on a
rack in a shallow roasting pan. Bake, uncovered, at 350° for 30
minutes. In a small saucepan, combine the apple jelly, barbecue
sauce and remaining chili powder; bring to a boil. Reduce heat;
simmer, uncovered, for 2 minutes. Pour over roast. Bake 40-50
minutes longer or until a met thermometer reads 160°, basting
occasionally. Remove roast and keep warm.
•Stir drippings in pan to loosen browned bits; pour into a 2-cup
measuring cup. Skim fat. Add enough water to measure 1-1/4 cups.
Transfer to a small saucepan; bring to a boil. Remove from the heat;
serve with the roast. Yield: 10 servings.
Nutritional Facts: One serving (4 ounces cooked pork with 2 tablespoons pan juices) equals 286 calories, 8 g fat (3 g saturated fat), 89 mg cholesterol, 346 mg sodium, 15 g carbohydrate, trace fiber, 35 g protein. Diabetic Exchanges: 4 lean meat, 1 fruit.