Forty minutes before roast is done, pour off the pan drippings, remove the rack and put the pork directly in the pan. Pour over one third of glaze (see below) and roast 20 minutes. Add one third more of the glaze and roast for the last 20 minutes. Baste occasionally. Heat the remaining glaze with remaining ½ cup of bouillon and pass when roast is served. Combine the tomato sauce, catsup, vinegar, honey, corn syrup and half of the bouillon. Bring to a boil and simmer for about 5 minutes. Mix the cornstarch with a little water and stir into the first mixture. Cook until thickened. Add the liqueur and simmer for 10 minutes before using.