1 (4 to 5 lb.) double boneless pork loin roast (rolled and tied)
1/2 tsp. salt
1/2 tsp. garlic salt
1/2 tsp. chili powder
1 c. apple jelly
1 c. catsup
2 tbsp. vinegar
1 tsp. chili powder
1/2 c. crushed corn chips

Rub roast on all sides with salt, garlic salt and 1/2 teaspoon chili powder. Place roast, fat side up, on a rack in a shallow roasting pan. Insert meat thermometer into thickest part of roast, making sure thermometer does not touch fat. Bake at 325 degrees for about 2 hours or until thermometer registers 165 degrees.

Combine jelly, catsup, vinegar and 1 teaspoon chili powder in a small saucepan. Bring to a boil; reduce heat and simmer, uncovered, 2 minutes.

Brush roast with jelly mixture. Sprinkle with corn chips. Return to oven; bake at 325 degrees for 10 to 15 minutes or until thermometer registers 170 degrees. Serve with sauce. Yield: 12 to 15 servings.