Preheat the oven to 350. Place a 3 1/2 to 4 lb. boneless pork top-loin roast on a cutting board, fat side up. Make small slits in the fat and insert slivers cut from 4 large garlic cloves...there will be quite a few. In a small bowl, combine 1 TB dried rosemary, 2 tsp rubbed sage, 1 tsp. salt, 1 tsp freshly ground pepper and pat onto the roast. Place the meat in a large roasting pan. Roast to 165 degrees or until the juices run clear when pierced, about 75 minutes,but set your time for 60 minutes, when you'll add the glaze.
Meanwhile, pepare the glaze: Combine 1/4 c orange marmalade, 1/4 c. orange juice, 1/4 c. Creole or other stone-ground mustard, 2 TB light brown sugar. About 15 minutes before the meat is done, brush it on the roast.
Prepare the sauce: Skim all the fat from the pan, place pan over medium-high heat. Add 1/4 c. Grand Marnier and 1 c. orange juice. Scrape up the browned bits from the bottom of pan. Cook 5 minutes,
Slice the roast into 1/2" slices, arrange, slightly overlapping, on a platter. Drizzle with sauce, and garnish with orange slices & fresh rosemary sprigs or parsley Serves 6-8
