Prep 30 mins
Cook 1 hr
One of my favorite ingredients to cook with is Grand Marnier, I think it has the best flavor for so many things! I roasted this pork loin with garlic on a bed of sweet potatoes in place of a rack. If you use a "traveling" roast pan, this doesn't even create too many dishes!!! I hope you enjoy!
- 5 small sweet potatoes, peeled and cubed (the little ones are easier to slice when raw)
- 1 (2 1/2 lb) boneless center cut pork loin roast
FOR THE PORK RUB
- 2 large garlic cloves, crushed and chopped (or 4 little ones)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄8 teaspoon ground nutmeg
- 2 teaspoons light olive oil
FOR THE SWEET POTATO SAUCE
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄8 teaspoon nutmeg
- 2 tablespoons light olive oil
- 2 oranges, one zested and juiced and the other for slicing (about 3 1/2 TBSP juice and 1 tsp zest)
- 2 teaspoons honey (raw thick type is best)
- 2 tablespoons Grand Marnier
- Preheat oven to 350 degrees F.
- Let the pork stand out while you chop the sweet potatoes to prepare for cooking. Place the cubed sweet potatoes covering the bottom of a roasting pan to create a rack/bed for the pork loin to sit on.
- Using a sharp knife, score the fat that covers the top of the pork into square shapes. Place the pork, fat side up, on top of the sweet potatoes.
- In a glass bowl; mash the chopped garlic with a fork then add the 1/2 tsp salt, 1/2 tsp pepper, 1/8 tsp nutmeg, and 2 tsp olive oil. Continue mashing into a sort of paste. Stir well to combine and then rub the garlic mixture into the fat on the pork and get into the scores real well.
- In another bowl; mix the honey with the orange zest and juice, Grand Marnier, 1/8 tsp salt, 1/8 tsp pepper, 1/8 tsp nutmeg, and 2 TBSP olive oil.
- Stir until all is dissolved then pour all around the pork over the sweet potatoes.
- Slice the other orange and place slices all around the pork on the sweet potatoes.
- Place in the oven, uncovered, and roast for 1 1/2 hours.
- Turn the pan and stir the sweet potatoes a little bit about midway thru cooking.
- Roast until the internal temperature reaches 150-155 degrees F when a meat thermometer is inserted. (Never cut meat to check doneness because it dries it out--get a meat thermometer they are worth it!).
- Cover the meat with foil and let it rest for 15-20 minutes before cutting to serve. (Meat that is sliced immediately dries out, you want the juices to redistribute. Also, the meat's temperature will rise at least 5 more degrees while resting and then it will be a perfect 160 degrees F!).
- Serve on a platter surrounded by the sweet potatoes and orange slices!