Food recipes
Rio Grande Pork Roast
Rio Grande Pork Roast Ingredients: pork, fresh, loin, tenderloin, separable lean only, raw salt, table spices, garlic powder spices, chili powder apples, raw, with skin catsup vinegar, distilled Directions: Preheat yo...
Rio Grande Pork Roast
Ingredients:
pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
spices, garlic powder
spices, chili powder
apples, raw, with skin
catsup
vinegar, distilled
Directions:
Preheat your oven to 325 degrees.
In a small bowl, mix together the salt, galic salt and half of the chili powder.
Rub mixture all over the pork roast, and place fat side up on a rack in a shallow roasting pan.
Roast in the oven uncovered for 2 hours or until a meat thermometer registers 165 degrees.
In a small saucepan, combine jelly, ketchup, vinegar, and the remaining chili powder.
Bring to a boil.
Turn down heat and simmer for 2 minutes.
Brush roast with glaze.
Continue roasting for 10-15 minutes or until roast reaches 170 degrees.
Remove roast from the oven, and allow to rest for 10 minutes.
We like to use the drippings as a gravy for our mashed potatoes.
Ingredients:
pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
spices, garlic powder
spices, chili powder
apples, raw, with skin
catsup
vinegar, distilled
Directions:
Preheat your oven to 325 degrees.
In a small bowl, mix together the salt, galic salt and half of the chili powder.
Rub mixture all over the pork roast, and place fat side up on a rack in a shallow roasting pan.
Roast in the oven uncovered for 2 hours or until a meat thermometer registers 165 degrees.
In a small saucepan, combine jelly, ketchup, vinegar, and the remaining chili powder.
Bring to a boil.
Turn down heat and simmer for 2 minutes.
Brush roast with glaze.
Continue roasting for 10-15 minutes or until roast reaches 170 degrees.
Remove roast from the oven, and allow to rest for 10 minutes.
We like to use the drippings as a gravy for our mashed potatoes.