PORK ROAST WITH COINTREAU SAUCE

1 pork roast, preferably center cut
COINTREAU 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 degrees F. (175 C). Rub roast with salt and pepper.

Roast pork for 2 to 3 hours, until a meat thermometer in the center reads 160 degrees F. (70 C).

About 1 hour before the roast will be done, 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.