2 (10 oz. each) slices of pork loin, 75 ml. Grand Marnier liqueur, 100 ml. orange juice, 1/4 cup cooking cream, 1 tablespoon olive oil, salt and pepper to taste, 1 teaspoon cornstarch (optional),
1 sprig fresh thyme.
Recipe: Brush the pork with the olive oil and season it with salt and pepper. Heat a cast iron pan on the stove and sear the pork loins on all sides. Put the cast iron pan with the pork in a preheated oven and roast until the desired temperature. It takes about 12 minutes at medium-high temperature for medium-well, depending on the thickness of the pork loin slices. For the Grand Marnier sauce: Remove the pork from the cast iron pan and deglaze the still hot pan with the Grand Marnier. Add the orange juice, cooking cream and a pinch of fresh thyme, and reduce. Thicken the sauce with cornstarch, if desired. Pour the sauce over the ready dish. I served the roasted pork loin with red bliss mashed potato.
