| 4 to 5 lb. boneless pork loin roast, rolled and tied |
| 1/2 t. salt |
| 1/2 t. garlic salt |
| 1/2 t. chili powder |
| 1 c. apple jelly |
| 1 c. catsup |
| 2 T. vinegar |
| 1 t. chili powder |
| 1/2 c. crushed corn chips |
Rub roast on all sides with salt, garlic salt, and chili powder. Place roast, fat side up, on a rack in shallow roasting pan. Insert meat thermometer into thickest part of roast, making sure thermometer does not touch fat. Bake at 325° for 2 hours or until thermometer registers 165°. Combine jelly, catsup, vinegar, and 1 t. chili powder in 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° for 10 to 15 minutes or until thermometer registers 170°. Serve with sauce.
Serves 12 to 15.