Ingredients
1 to 3 lb. pork loin, boneless
1/2 tsp. salt
2 cloves garlic, minced
1/2 tsp. chili powder
1/2 c. apple jelly
1/2 c. barbecue sauce
1/2 tsp. chili powder
Method
Sources
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Apple wood — mild, sweet smoke for poultry and pork
Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
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Apple wood — mild, sweet smoke for poultry and pork
Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
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Rub roast well with salt, garlic and chili powder. Place in shallow baking pan. Roast at 325° for 30 minutes. Combine remaining ingredients in saucepan, simmer for 2 minutes. Pour sauce over roast, continue roasting, basting occasionally, until meat thermometer registers 155° to 160°, about 20 to 30 minutes. Remove roast from pan. Rest for 5 to 10 minutes. Remove pan drippings to saucepan. Add enough water to make 1 cup. Bring to boil. Carve roast and serve with sauce.