Prep 20 mins
Cook 2 hrs
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.
- 3 -4 lbs pork loin roast (boneless)
- 1 (8 ounce) can frozen orange juice
- 1 cup water
- 1 whole orange, peeled and sliced
- 3 ounces Grand Marnier (or to taste)
- 1 pint heavy whipping cream
- 1 1⁄2 teaspoons ground cloves
- 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.
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!
This was easy to make. The sauce tasted a bit bland to me, maybe sprinkle the clove powder in the orange juice instead of on the roast