This is one of Betty-Ann Huberdeau favorite recipes, for her to repeat a recipe it has to be outstanding.
Serves 6-8
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.

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