RIO GRANDE POT ROAST

Photo by Joanmarie J.
Adapted from tasteofhome.com

PREP TIME

5

minutes

TOTAL TIME

70

minutes

SERVINGS

--

servings

PREP TIME

5

minutes

TOTAL TIME

70

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 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

Directions

•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.

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