Pork Loin Roast with Orange and Grand Marnier
Elevate your next dinner gathering with this sumptuous Pork Loin Roast with Orange and Grand Marnier, a dish that masterfully blends bold flavors with gourmet flair. Tender, juicy pork forms the centerpiece, seasoned with garlic, rosemary, and a citrusy kick of orange zest. The star of the show, however, is the luscious sauce—crafted from freshly squeezed orange juice, a hint of honey, and the sophisticated depth of Grand Marnier liqueur. This oven-roasted masterpiece is basted to perfection for a flavorful, caramelized crust, while the silky sauce, thickened with a cornstarch slurry and enriched with chicken stock, adds a luxurious finishing touch. Perfectly timed for a 15-minute prep and about 90 minutes to cook, this show-stopping recipe easily serves six and is ideal for special occasions or holiday feasts. Serve it alongside roasted vegetables or creamy mashed potatoes for an unforgettable meal that’s both impressive and irresistibly delicious.
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Recipe Information
Ingredients
- 3 pounds Pork loin roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 1 tablespoon Orange zest
- 1 cup Fresh orange juice
- 1 cup Grand Marnier liqueur
- 2 tablespoons Honey
- 2 teaspoons Fresh rosemary, chopped
- 1 cup Chicken stock
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin roast dry with paper towels. Rub the surface with salt, black pepper, and minced garlic.
In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the pork loin roast on all sides until golden brown, about 2-3 minutes per side.
Remove the pork roast from the skillet and set it aside. In the same skillet, reduce the heat to medium and add orange zest, orange juice, Grand Marnier, honey, and chopped rosemary. Stir well to combine.
Allow the mixture to simmer for 2-3 minutes, then return the pork roast to the skillet and spoon some of the sauce over the top.
Transfer the skillet to the preheated oven and roast the pork for about 60-75 minutes, or until the internal temperature of the roast reaches 145°F (63°C). Baste the pork with the pan sauce every 15-20 minutes during cooking to keep it moist.
Once the pork is cooked, remove it from the oven and carefully transfer it to a cutting board. Tent it with aluminum foil and let it rest for 10-15 minutes.
Meanwhile, place the skillet back on the stovetop over medium heat. Stir in the chicken stock and bring the mixture to a simmer.
In a small bowl, mix the cornstarch and water to create a slurry. Gradually whisk the slurry into the simmering sauce and cook until the sauce thickens, about 2-3 minutes.
Taste the sauce and adjust seasoning if needed. Slice the pork loin roast and serve with the orange-Grand Marnier sauce drizzled on top.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 787 mg | 34% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 18.0 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 818 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
