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Pork Roast with Cointreau Sauce


The orange flavor of the cointreau, together with all the other seasonings, infuses an ordinary pork roast with magic. Serves 4-8, depending on size of roast.

1 pork roast, preferably center cut

Sauce:
8 oz tomato sauce
1/2 c ketchup
1/2 c red wine vinegar
1/2 c dark brown sugar
1/2 c corn syrup
1/2 c water
1 tsp chili powder
1 tbsp cornstarch
1/2 c cointreau

Preheat oven to 350 degrees. Roast pork for 3-4 hours, until a meat thermometer in the center reads 160 degrees.

Meanwhile, combine all sauce ingredients except cornstarch and cointreau in the top of a double boiler. Cook, stirring occasionally, until hot.

In a small bowl, blend cornstarch and 2 tbsp of sauce mixture. Add cornstarch to sauce, stirring constantly. After sauce thickens, add cointreau and cook 15 minutes, stirring constantly.

Thirty minutes before roast is done, cover with one-third of sauce. In 15 minutes, baste with another third of sauce. Serve remaining sauce with roast.

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