1/2 tsp. each salt & garlic salt
2 1/2 tsp. chili powder, divided
1 rolled & tied boneless pork top loin roast (4 lbs.)
1 c. apple jelly
1 c. catsup
2 tbsp. vinegar

In small bowl, combine salt, garlic salt and 1/2 teaspoon chili powder; rub on roast. Place roast fat side up on rack in shallow roasting pan. Roast in 325 degree oven about 2 hours or until meat thermometer registers 170 degrees. Meanwhile, in medium saucepan, combine jelly, catsup, vinegar and remaining 2 teaspoons chili powder. Bring to a boil. Reduce heat and simmer uncovered 2 minutes; set aside. About 15 minutes before roast is done, brush with some jelly mixture. When roast is done, remove from oven and let stand 10 minutes before carving. Mix 1/2 cup pan drippings with remaining jelly mixture. Reheat sauce if necessary and serve with roast. Serves 12.