Pork Loin Roast with Orange and Grand Marnier

READY IN: 2hrs 20mins
Recipe by Classic Chef

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.

Top Review by COREprojects

I halved this recipe and used 2c orange juice instead of the concentrate/water blend. I also used cornstarch instead of whipping cream to thicken the sauce in the end. I imagine it would have been amazing with cream, but wanted to avoid the calories. The flavor balance was strong and great without it to me, but a bit too strong for some others. I thought it was a great balance. Thanks for posting!

Ingredients Nutrition


  1. Preheat oven to 300 degrees.
  2. Place roast in ungreased baking (roasting) pan, 9x11x2 or larger.
  3. Make enough slits in roast to accommodate number of orange slices.
  4. Push orange slices into slits.
  5. Pour defrosted orange juice over roast.
  6. Add water and mix well with orange juice in bottom of pan.
  7. Sprinkle roast with cloves.
  8. Bake at 300 degrees for approximately 2 hours, or until internal temperature is at 155 degrees.
  9. Baste with sauces every 30 minutes.
  10. Add water to sauce as necessary to prevent total evaporation.
  11. Remove roast from oven and place roast on serving platter.
  12. Reduce oven temperature to 200 degrees.
  13. Place roast back in oven.
  14. Place roasting pan (with sauces) on burner over medium high heat.
  15. Add heavy whipping cream (you may wish to add more Grand Marnier at this time for taste).
  16. Cook (stirring gently) until slightly thickened (you want a sauce not a gravy).
  17. Lower heat to simmer.
  18. Remove roast from oven and slice in 1/2 inch slices.
  19. Pour sauce into gravy boat and serve.

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