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