Garlic Crusted Pork Loin With Grand Marnier Roasted Sweet Potato

Ingredients

• 5 small sweet potatoes, peeled and cubed (the little ones are easier to slice when raw)
• 1 (2 1/2 lb)  boneless center cut pork loin roast

FOR THE PORK RUB

• 2 large garlic cloves, crushed and chopped (or 4 little ones)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 2 teaspoons light olive oil

FOR THE SWEET POTATO SAUCE

• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon nutmeg
• 2 tablespoons light olive oil
• 2 oranges, one zested and juiced and the other for slicing (about 3 1/2 TBSP juice and 1 tsp zest)
• 2 teaspoons honey (raw thick type is best)
• 2 tablespoons Grand Marnier

Directions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Let the pork stand out while you chop the sweet potatoes to prepare for cooking. Place the cubed sweet potatoes covering the bottom of a roasting pan to create a rack/bed for the pork loin to sit on.

3. 3

   Using a sharp knife, score the fat that covers the top of the pork into square shapes. Place the pork, fat side up, on top of the sweet potatoes.

4. 4

   In a glass bowl; mash the chopped garlic with a fork then add the 1/2 tsp salt, 1/2 tsp pepper, 1/8 tsp nutmeg, and 2 tsp olive oil. Continue mashing into a sort of paste. Stir well to combine and then rub the garlic mixture into the fat on the pork and get into the scores real well.

5. 5

   In another bowl; mix the honey with the orange zest and juice, Grand Marnier, 1/8 tsp salt, 1/8 tsp pepper, 1/8 tsp nutmeg, and 2 TBSP olive oil.

6. 6

   Stir until all is dissolved then pour all around the pork over the sweet potatoes.

7. 7

   Slice the other orange and place slices all around the pork on the sweet potatoes.

8. 8

   Place in the oven, uncovered, and roast for 1 1/2 hours.

9. 9

   Turn the pan and stir the sweet potatoes a little bit about midway thru cooking.

10. 10

    Roast until the internal temperature reaches 150-155 degrees F when a meat thermometer is inserted. (Never cut meat to check doneness because it dries it out--get a meat thermometer they are worth it!).

11. 11

    Cover the meat with foil and let it rest for 15-20 minutes before cutting to serve. (Meat that is sliced immediately dries out, you want the juices to redistribute. Also, the meat's temperature will rise at least 5 more degrees while resting and then it will be a perfect 160 degrees F!).

12. 12

    Serve on a platter surrounded by the sweet potatoes and orange slices!