2 (10 oz. each) slices of pork loin,
75 ml. Grand Marnier liqueur,
100 ml. orange juice,
1/4 cup cooking cream,
1 tablespoon extra virgin 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.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.