Blood Orange Roast Pork Loin

• blood oranges
• 1 3-pound boneless pork loin, rolled and tied
• 3 tablespoons extra-virgin olive oil, divided
• 1 large onion, cut into 8 wedges
• 2 fresh rosemary sprigs, leaves stripped from stems, plus additional sprigs for garnish
• 1/2 cup dry white wine
• 1/2 cup low-salt chicken broth
• 1 large garlic clove, pressed
• Blood orange slices

1. Position rack in center of oven; preheat to 450F.
2. Using vegetable peeler, remove peel (orange part only) in strips from 3 blood oranges.
3. Place pork in large roasting pan.
4. Rub with 2 tablespoons olive oil; sprinkle with salt and pepper.
5. Toss onion, orange peel, and rosemary leaves with remaining 1 tablespoon oil in medium bowl; sprinkle with salt and pepper.
6. Arrange onion mixture around pork.
7. Roast until pork and onion are beginning to brown, about 25 minutes.
8. Meanwhile, squeeze enough juice from oranges to measure 3/4 cup; pour juice into small saucepan.
9. Add wine, broth, and garlic.
10. Boil until reduced to 1 1/4 cups, about 7 minutes.
11. Add 1/2 cup orange juice mixture to roasting pan.
12. Baste pork with pan juices.
13. Reduce oven temperature to 350F; continue roasting pork until thermometer inserted into thickest part of pork registers 150F, basting often and adding more orange juice mixture as needed, about 30 minutes longer.
14. Place pork on platter and cover loosely with foil.
15. Place roasting pan over medium-high heat; add remaining 3/4 cup orange juice mixture to pan.
16. Boil until slightly thickened, about 3 minutes.
17. Remove strings from roast.
18. Slice pork; place on platter.
19. Pour sauce and onion mixture over and around pork.
20. Garnish with rosemary sprigs and orange slices.

oranges, pork loin, extravirgin olive oil, onion, rosemary sprigs, white wine, lowsalt chicken broth, garlic, orange slices

Taken from www.epicurious.com/recipes/food/views/blood-orange-roast-pork-loin-240673 (may not work)