Pork Roast with Chili Plum Sauce

My mom got this recipe from a Church activity when I was younger and we've had it for Christmas dinner ever since (usually accompanied by funeral potatoes...which you can see in the background here!) Anyway, for whatever reason I decided to make this for Easter instead of the usual ham...it was just one of those pregnancy food decisions! :-)

The sauce might sound strange at first but it's really like a sweet bbq sauce. In fact my 2 year old who usually hates any kind of meat gobbled hers all up and had seconds since it was covered in this sauce! So that was kind of a nice surprise.

When I made it this last time I realized I don't know why I only make this on special occasions since it is so easy! I think this would also make a great crock pot recipe and I might try it that way next time and let you know how it goes!

Pork Roast With Chili Plum Sauce

Roast:
3-4 lb. pork roast or tenderloin
garlic powder
chili powder

Sauce:
1 cup ketchup
2 tsp. chili powder (or to taste)
1 1/2 cup plum jelly (good subs are red currant jelly or grape jelly)
1 T. apple cider vinegar

Instructions:
Place roast in large roasting pan. Rub with garlic and chili powder. Bake at 325 for 1 1/2 hours. Combine all sauce ingredients in a medium saucepan. Cover roast using half of the sauce. Continue baking roast for 1 hour or until meat is done. Serve the other half of the sauce with dinner and top each piece as desired! That's it...pretty easy!

Or...
Freezer Meal Instructions:

Rub roast with garlic powder and chili powder to taste.  Place inside a large gallon sized freezer bag. And seal.  In a medium mixing bowl, whisk together all sauce ingredients until smooth.  Pour sauce into a quart sized freezer bag and seal.  Place roast bag and sauce bag inside another gallon sized freezer bag, seal and label.

When ready to serve: thaw in refrigerator overnight.  Line a large roasting pan with foil and place tenderloin  in pan.  Bake at 325 for 1 hour.  Brush with ½ of sauce and continue baking for 1 to 1.5 hours or until meat is done.  Use a thermometer to prevent over or under cooking meat.  Heat other ½ of sauce and serve with sliced tenderloin as desired.  This goes great with funeral potatoes!