PORK LOIN ROAST WITH ORANGE AND GRAND MARNIER
This is a classic French recipe. I won my wife's heart with this recipe. I like to serve this with mashed potates and steamed asparagus or broccoli. Enjoy.
Provided by Classic Chef
Categories Pork
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees.
- Place roast in ungreased baking (roasting) pan, 9x11x2 or larger.
- Make enough slits in roast to accommodate number of orange slices.
- Push orange slices into slits.
- Pour defrosted orange juice over roast.
- Add water and mix well with orange juice in bottom of pan.
- Sprinkle roast with cloves.
- Bake at 300 degrees for approximately 2 hours, or until internal temperature is at 155 degrees.
- Baste with sauces every 30 minutes.
- Add water to sauce as necessary to prevent total evaporation.
- Remove roast from oven and place roast on serving platter.
- Reduce oven temperature to 200 degrees.
- Place roast back in oven.
- Place roasting pan (with sauces) on burner over medium high heat.
- Add heavy whipping cream (you may wish to add more Grand Marnier at this time for taste).
- Cook (stirring gently) until slightly thickened (you want a sauce not a gravy).
- Lower heat to simmer.
- Remove roast from oven and slice in 1/2 inch slices.
- Pour sauce into gravy boat and serve.
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