Pork Roast with Cointreau Sauce
The orange flavor of the cointreau, together with all the other seasonings, transforms an ordinary pork roast into something quite spectacular.
1 pork roast, preferably center cut
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.
Makes 4 to 8 servings, depending on size of roast.