1 (3 1/2 to 4 lb.) boneless pork loin top loin roast
4 lg. garlic cloves, cut into slivers
1 tbsp. dried rosemary or 2 tbsp. minced fresh rosemary
2 tsp. rubbed sage or 2 tbsp. minced fresh sage
1 tsp. salt
1 tsp. freshly ground pepper
Orange Glaze, below
Pan Sauce, below
2 navel oranges, thinly sliced
Curly-parsley sprigs

ORANGE GLAZE:

1/4 c. orange marmalade
1/4 c. orange juice
1/4 c. Creole mustard or other stone ground mustard
2 tbsp. light brown sugar

In a small bowl, combine glaze ingredients.

PAN SAUCE:

1/4 c. Grand Marnier or other orange flavored liqueur
1 c. orange juice

Skim all fat from roasting pan; place pan over medium high heat. Add Grand Marnier and orange juice; scrape up browned bits from bottom of pan. Cook 5 minutes.

Preheat oven to 350 degrees. Place roast on a cutting board, fat side up; make small slits in fat with a paring knife. Insert garlic slivers in slits. In a small bowl, combine rosemary, salt, salt, and pepper; pat onto roast. Place meat in a large roasting pan. Roast in preheated oven in an internal temperature of 165 degrees or until juices run clear when pierces, about 1 hour. Meanwhile prepare glaze.

About 15 minutes before meat is done, brush glaze over roast; roast 15 minutes more. Place roast on a carving board while preparing Pan Sauce. Prepare sauce. Slice roast into 1/2 inch thick slices; arrange, slightly overlapping, on a platter. Drizzle sauce over slices; garnish platter with orange slices and parsley sprigs. Makes 6-8 servings.