Rio Grande Pork - cooking recipe

Ingredients

4 to 5 lb. rolled pork loin
1 tsp. salt
1 tsp. garlic salt
1 tsp. chili powder
1 to 2 c. apple jelly
1 c. catsup
2 Tbsp. vinegar
1 tsp. chili powder
2 c. crushed Fritos

Preparation

Rub meat with combined salt, garlic salt and chili powder. Place on rack and roast to 165\u00b0.
Remove from rack and pour off fat.
Replace meat in roaster.
Combine apple jelly, catsup, chili powder and vinegar and baste the meat 5 to 6 times until temperature is 180\u00b0.
The last 10 to 15 minutes, sprinkle the crushed Fritos over the roast.
Let stand 10 minutes before cutting.
Thin the Frito gravy until not too salty.
Serve sauce separately to be used on sliced meat.