Rio Grand Pork Roast

This recipe came along with an Electric Bill for my parents years ago when they lived in Big Spring, Texas.  Makes the dish that much more funny.


1 (4-5 pound) boneless rolled pork loin roast
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon chili powder
1/2 cup apple jelly
1/2 cup catsup
1    Tablespoon vinegar
1/2 teaspoon chili powder
1 cup crushed corn chips

Place Pork fat side up on rack in shallow roasting pan.  Combine salt, garlic salt, and 1/2 tsp chili powder and rub into roast.  Roast in oven for 2 - 2 1/2 hours or until meat or until meat thermometer registers 165. 

Combine jelly, catsup, vinegar, and remaining chili power.  Bring to a boil.  Reduce heat and simmer uncovered for 2 minutes.  Brush roast with glaze, sprinkle top with corn chips.  continue roasting 10 to 15 minutes or until thermometer registers 170.

Remove roast from oven.  Measure pan drippings, including any corn chips.  Add water to make 1 cup.  heat to boil and serve with meat.