Pork Loin Roast With Orange And Grand Marnier - cooking recipe

Ingredients

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

Preparation

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.