Grand Marnier Grilled Oranges Food

GRAND MARNIER GRILLED ORANGES

Steps:

• Place orange slices in a shallow dish and cover with the booze.
• Turn a few times to coat and chill 1 hour up to 6.
• (I use a freezer bag) Grill orange slices, brushing with reserved marinade for 3-4 minutes on each side.
• Serve hot with vanilla ice cream like this.
• 1 small dollop of ice cream in the bottom of a glass, 1 slice orange, 1 dollop, 1 or 2 slices orange and drizzle a spot of fresh booze on top or left over marinade.
• You can use a sprig of mint if you like.
• Serve.

ORANGE GLAZED PORK CHOPS

Steps:

• In a small bowl, combine marmalade, sage, soy, garlic, Grand Marnier, salt and pepper.
• Pour over chops, and marinate for 30 minutes (I put the chops and marinade in ziplock bags).
• Grill the chops, reserving the marinade.
• While the chops are cooking, add the marinade to a small saucepan, bring to a boil, then remove from heat.
• To serve, spoon glaze over the pork chops and garnish with sage leaves.

3-INGREDIENT GRILLED ORANGE MARGARITA

Steps:

• Prepare a grill or grill pan for medium-high heat. Grill orange halves, cut side down, until well browned, 8-10 minutes. Let cool slightly, about 10 minutes. Juice oranges, then strain and discard pulp (you should have about 1 1/2 cups juice).
• Pour salt onto a small plate, if using. Rub rim of an old-fashioned or rocks glass with lime wheel, then dip into salt.Stir orange juice, tequila, lime juice, and 8 cups ice in a pitcher. Divide cocktails among glasses and garnish with lime wheels.

ORANGE SAUCE WITH GRAND MARNIER

Steps:

• In a medium saucepan, mix the sugar, cornstarch and the salt.
• Gradually whisk in the orange juice and cook over medium heat until the sauce has thickened and is transparent, about 3 minutes.
• Remove from the heat and add the butter and Grand Marnier.
• Serve warm or cold.

PORK LOIN ROAST WITH ORANGE AND GRAND MARNIER

Steps:

• Preheat oven to 300 degrees.
• Place roast in ungreased baking (roasting) pan, 9x11x2 or larger.
• Make enough slits in roast to accommodate number of orange slices.
• Push orange slices into slits.
• Pour defrosted orange juice over roast.
• Add water and mix well with orange juice in bottom of pan.
• Sprinkle roast with cloves.
• Bake at 300 degrees for approximately 2 hours, or until internal temperature is at 155 degrees.
• Baste with sauces every 30 minutes.
• Add water to sauce as necessary to prevent total evaporation.
• Remove roast from oven and place roast on serving platter.
• Reduce oven temperature to 200 degrees.
• Place roast back in oven.
• Place roasting pan (with sauces) on burner over medium high heat.
• Add heavy whipping cream (you may wish to add more Grand Marnier at this time for taste).
• Cook (stirring gently) until slightly thickened (you want a sauce not a gravy).
• Lower heat to simmer.
• Remove roast from oven and slice in 1/2 inch slices.
• Pour sauce into gravy boat and serve.