1/2 tsp. each salt and garlic salt
2 1/2 tsp. chili powder, divided
1 rolled and tied boneless pork top loin roast (about 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 preheated 325 degree oven about 2 hours or until meat thermometer inserted in center 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.

Approximately 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. Makes 12 servings.