Rio Grande Pork Roast

1 (3 to 4 pound) boneless pork loin
1/2 teaspoon salt
2 cloves garlic, minced
1/2 teaspoon chili powder
1/2 cup apple jelly
1/2 cup purchased barbecue sauce
1/2 teaspoon chili powder

Rub surfaces of roast well with salt, garlic and chili powder. Place roast in shallow baking pan and roast at 325 degrees F for 30 minutes.

Combine remaining ingredients in small saucepan. Simmer for 2 minutes. Pour sauce over roast. Continue roasting, basting occasionally, until meat thermometer registers 155 degrees F, about 50 to 60 minutes. Remove roast from pan. Let rest for 5 to 10 minutes, allowing internal temperature to rises to 160 degrees F.

Remove pan drippings to saucepan. Add enough water to make one cup; bring to a boil. Carve roast and serve with sauce.

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