Barbecued Pork Roll

*BARBECUED PORK ROLL*
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.