Tender and juicy roasted pork loin is covered in Grand Marnier onions. It’s an easy dinner to prepare but looks like you spent hours cooking it.
Sometimes you just need to break up your chicken routine. You know what I mean? Chicken’s fine. It’s really versatile, but after a while you just get sick of eating it. I like to mix it up with something a little different but still lean. That’s where pork loin is your kitchen savior. It’s relatively quick to cook (like chicken), it’s versatile (like chicken) and it’s delicious.
This roasted pork loin is finished off with a topping of Grand Marnier onions for a touch of orange sweetness.
You can dress this pork up or down depending on if it’s for your family or you have guests coming over for dinner. I just served it with a simple salad for us, but if you’re having guests over you could make up some potatoes (either roasted or mashed) and spoon some of the Grand Marnier onions over top of them too. There’s plenty of sauce left for dressing the meat and the potatoes.
While you can cook pork loin on the stove top, I like to brown it there then pop it into the oven for a roasted pork loin. I like finishing it in the oven because there’s a little more control over its doneness. This is where an oven thermometer is your best friend. Just pop it in the meat and there’s no clock watching and guessing necessary to tell when it’s done. The thermometer will tell you everything you need to know.
The other great thing about this roasted pork loin is that the loin isn’t a very expensive cut of meat. In fact, it goes on sale at the grocery store quite often. So the next time you’re at the store, take a look at the pork loins and pick one or two of them up. They freeze beautifully and you can make this roasted pork loin anytime.
- 1 3 pound pork loin
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- ½ medium onion, finely diced
- ½ cup marmalade
- ¼ cup Grand Marnier
- 2 tablespoons grainy Dijon mustard
- ½ cup chicken broth
- zest of ½ orange
- Preheat oven to 400 degrees Fahrenheit.
- Sprinkle tenderloins with salt and pepper on both sides of the meat.
- Add oil to ovenproof pan (I used cast iron) and heat over medium heat. Once oil is hot, add pork loin to the pan.
- Sear until browned on both sides (about 5 minutes per side).
- Slide meat thermometer into thickest part of the meat and then put pan into oven. Cook meat for 35-40 minutes or until thermometer reads 150 degrees Fahrenheit.
- While meat is cooking add butter to small saucepan and melt over medium heat.
- Add onion to pan and cook until onion has softened.
- Stir in marmalade, Grand Marnier and mustard. Cook until marmalade has melted and then an additional 2 minutes. Then remove from heat.
- Once meat is cooked, remove from oven and place pork loin on a cutting board and cover with foil for 10-20 minutes to let the meat rest.
- Take the pan that the meat was cooked in and place it on the cooktop over medium heat. Add the chicken broth and cook until liquid is reduced by half.
- Pour the juice into the marmalade sauce and then stir in the orange zest.
- Slice the pork and spoon Grand Marnier onions over sliced meat.
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