Orange Glazed Pork Loin

One 4-41/2 lb. pork loin (or use pork tenderloin*)
Fresh rosemary
Fresh thyme
Garlic, cut into large pieces
1/4 cup Grand Marnier
1/4 cup orange juice

Glaze:
1/4 cup creole mustard
1/4 cup orange marmalade
1/4 cup orange juice
3 tablespoons brown sugar

Preheat oven to 425 degrees. Rub pork with rosemary and thyme. Make small slits in pork about every 2 inches; insert garlic pieces. Roast the pork for 30 minutes. Reduce heat to 325 and cook 1 hour. Pour orange marmalade mix (glaze) over pork and cook 15 minutes more, or until done
Remove pork to platter; Pour pan juices into skillet. Add ¼ cup orange juice & ¼ cup Grand Marnier (or 1/2 cup orange juice). Stir and heat thoroughly; serve sauce dribbled over pork slices

To prepare for freezing: use dried thyme and dried rosemary. Prepare pork with herbs and garlic and bag. Bag glaze ingredients in a separate bag.

*Adjust cooking time for pork tenderloin as follows: Bake at 350 for 1 1/4 hours. Remove pork from oven; pour glaze over tenderloin. Return to oven for 15-20 minutes.