The orange flavor of the cointreau, together with all the other seasonings, turns an ordinary pork roast into something spectacular.

Pork Roast with Cointreau Sauce

1 pork roast, preferably center cut

 

Sauce:
1 (8-ounce) can tomato sauce
1/2 cup ketchup
1/2 cup red wine vinegar
1/2 cup dark brown sugar
1/2 cup corn syrup
1/2 cup water
1 teaspoon chili powder
1 tablespoon cornstarch
1/2 cup cointreau (orange liqueur)

1. Preheat oven to 350°F (175°C). Roast pork for 3 to 4 hours, until a meat thermometer in the center reads 160°F (70°C).
2. Meanwhile, combine all sauce ingredients except cornstarch and cointreau in the top of a double boiler. Cook, stirring occasionally, until hot.
3. In a small bowl, blend cornstarch and 2 tablespoons of sauce mixture. Add cornstarch to sauce, stirring constantly. After sauce thickens, add cointreau and cook 15 minutes, stirring constantly.
4. 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.

Serves 4 to 8, depending on size of roast.