BARBECUED PORK ROLL
This is one of Betty-Ann Huberdeau favorite recipes, for her to repeat a recipe it has to be outstanding.
|About 6 lbs||Boned, rolled center cut loin of pork||About 3 kg|
|1 cup||Chili sauce||250 mL|
|1||Large onion, diced||1|
|3/4 cup||Maple syrup||175 mL|
|1 tsp||Mixed salad herbs||5 mL|
|1 tsp||Pumpkin pie spice||5 mL|
|Preheat oven 325°F [170°C].
In shallow roasting pan roast pork for 1-1/2 hours.
Combine chili sauce, onion, syrup, salad herbs and pumpkin pie spice in small saucepan; heat to boiling. Spoon part over roast to coat generously.
Continue roasting, spooning sauce over meat every 15 minutes, for a 1 hour. Remove roast to heated platter.
Let sauce stand until fat rises to top, then skim off. Reheat to boiling; spoon into small bowl.
Slice roast 1/4 inch thick, removing strings as you carve; serve sauce separately to spoon over meat.
Note: This can also be done of a BBQ on a spit. Allow about 45 minutes per lb.