-
1
Preheat oven to 350 degrees F.
-
2
Let the pork stand out while you chop the sweet potatoes to prepare for cooking.
-
3
Place the cubed sweet potatoes covering the bottom of a roasting pan to create a rack/bed for the pork loin to sit on.
-
4
Using a sharp knife, score the fat that covers the top of the pork into square shapes.
-
5
Place the pork, fat side up, on top of the sweet potatoes.
-
6
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.
-
7
Continue mashing into a sort of paste.
-
8
Stir well to combine and then rub the garlic mixture into the fat on the pork and get into the scores real well.
-
9
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.
-
10
Stir until all is dissolved then pour all around the pork over the sweet potatoes.
-
11
Slice the other orange and place slices all around the pork on the sweet potatoes.
-
12
Place in the oven, uncovered, and roast for 1 1/2 hours.
-
13
Turn the pan and stir the sweet potatoes a little bit about midway thru cooking.
-
14
Roast until the internal temperature reaches 150-155 degrees F when a meat thermometer is inserted.
-
15
(Never cut meat to check doneness because it dries it out--get a meat thermometer they are worth it!
-
16
).
-
17
Cover the meat with foil and let it rest for 15-20 minutes before cutting to serve.
-
18
(Meat that is sliced immediately dries out, you want the juices to redistribute.
-
19
Also, the meat's temperature will rise at least 5 more degrees while resting and then it will be a perfect 160 degrees F!
-
20
).
-
21
Serve on a platter surrounded by the sweet potatoes and orange slices!
