Rio Grande Pork
Savory pork loin glazed in sweet apple jelly and tangy ketchup, finished with crunchy crushed Fritos for a Tex‑Mex twist that’s perfect for family gatherings and casual parties.
Ingredients
Instructions
- Rub the pork loin with salt, garlic salt, and chili powder.
- Place the seasoned pork on a rack and roast until the internal temperature reaches 165°F.
- Remove the roast from the rack and drain off excess fat.
- Return the pork to the roaster.
- Combine apple jelly, ketchup, vinegar, and chili powder to make a glaze; baste the meat 5 to 6 times until the internal temperature reaches 180°F.
- During the last 10 to 15 minutes of roasting, sprinkle crushed Fritos over the roast.
- Let the pork rest for 10 minutes before slicing.
- Thin the remaining Frito gravy until it is not too salty; serve the sauce separately alongside the sliced meat.
Tips & Substitutions
For a more balanced flavor, consider adding a splash of soy sauce to the glaze. If you don’t have apple jelly, apricot or peach preserves work as excellent substitutes. Ensure the pork is at room temperature before roasting for even cooking. For added crunch, consider using crushed tortilla chips instead of Fritos.
Serving Suggestions
This dish pairs beautifully with Candice'S Favorite Loaded White Potatoes and a side of Oriental Green Bean for a complete meal. Serve the sliced pork with the thin Frito gravy drizzled on top or on the side, allowing guests to choose their preferred amount. A fresh garden salad can also complement the richness of the pork.
Storage & Reheating
Leftover Rio Grande Pork can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, slice the pork and warm it in the oven at 325°F until heated through, or use a microwave for quick reheating. Be sure to avoid overcooking to keep the meat tender.
Nutrition & Diet Analysis (per serving)
Each serving of Rio Grande Pork contains roughly 126 calories, with 1g protein, 26g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 803mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of pork for this recipe?
Yes, you can use a pork shoulder or tenderloin, but cooking times will vary. Make sure to adjust the cooking time based on the size and type of the cut to reach the appropriate internal temperature.
What can I do with leftover glaze?
Leftover glaze can be refrigerated for up to a week. Use it as a marinade for chicken or as a dipping sauce for pork or vegetable skewers. It can also be drizzled over roasted vegetables for added flavor.
Is it necessary to baste the pork during cooking?
Basting the pork with the glaze helps to keep it moist and enhances the flavor. However, if you prefer a crispy exterior, you can skip this step and serve the glaze on the side instead.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).