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RIO GRANDE POT ROAST

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Rate this recipe 4.5/5 (10 Votes)
RIO GRANDE POT ROAST 1 Picture

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

Details

Preparation time 5mins
Cooking time 70mins
Adapted from TASTEOFHOME.COM

Preparation

Step 1

•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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