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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)
- 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).
- 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 tablespoons 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.
Serves 4 to 8, depending on size of roast.
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