Tonight’s Blue Plate special is Uncle Larry’s Frito Pork Roast. Quite delicious! So if you are on any sort of diet, perhaps this isn’t the dish for you, but it is so good! And, don’t worry the vegetables on the side will make up for the jelly and corn chips on the pork roast.
This recipe came from Uncle Larry, obviously. We were having dinner with Aunt Val and Uncle Larry last year and talked about delicious things from the kitchen. Uncle Larry mentioned his Frito Pork Roast. So the next time Aunt Val asked to get together, we requested Uncle Larry’s pork roast. It smelled good, it looked good, it was good! So now it is on the “menu” at Holly’s Diner, and featured tonight along with mashed sweet potatoes (more about them later) and fresh green beans.
A quick aside about sweet potatoes, now don’t turn your nose up or thing that they are something that just gets served (because tradition requires it) at Thanksgiving! Sweet potatoes are delicious, as well! And what wouldn’t be when you add butter and brown sugar to taste! They are so good for you too! I’ll feature the Thanksgiving version of the recipe later, something for you to look forward to.
Anyway, back to Uncle Larry’s Frito Pork Roast. It requires a rub of salt (I use the sea salt from Hawaii we got last year – it’s naturally red!), some garlic salt (from the Gilroy Garlic Festival, more on that later), and some Ancho chili powder. Then after some cooking, there is jelly, catsup, vinegar, more Ancho chili powder and a final sprinkling of crushed Fritos. Uncle Larry’s recipe called for apple jelly, but I couldn’t find any so I wanted peach jelly and couldn’t find that either! So I settled for apricot jelly, which worked just fine. The recipe is under ‘recipes” to the side, of course!
There will be plenty, so stop by tonight for dinner. And enjoy!
Uncle Larry’s “Frito Pork Roast”
4-5 lbs pork roast loin, boneless
½ tsp salt
½ tsp garlic salt
½ tsp chili powder
½ cup jelly (apple)
1 tbsp vinegar
½ tsp chili powder
1 cup crushed corn chips
Preheat oven to 325 º Put roast in roasting pan. Combine slat, garlic salt and the first chili powder; rub into roast. Cook at 325º for 2 – 2 ½ hours.
In small saucepan, combine jelly, catsup, vinegar and last bit of chili powder. Bring to a boil/reduce heat and simmer uncovered for two minutes. Brush on roast; sprinkle roast with chips. Continue roasting 10 – 15 minutes. Remove roast from oven. Let stand for 10 minutes. Put pan drippings and corn chips in saucepan. Add water, if needed, heat to boiling and serve with roast. Carve and Enjoy!