3 blood oranges
1 3-pound boneless pork loin, rolled and tied
3 tbs extra-virgin olive oil, divided
1 shallot
2 fresh rosemary sprigs, leaves stripped from stems, plus additional for garnish
1/2 cup dry white wine
1/2 cup low-salt chicken broth
1 large garlic clove, pressed
Blood orange slices
Place a rack in the center of the oven and preheat to 450 degrees. With a paring knife or vegetable peeler, remove strips of peel from the oranges and place the peels in a small bowl. Add the cut up onion or shallot, the rosemary leaves and 2 teaspoons of the olive oil. Toss well. Place the pork in a roasting pan and rub with the remaining olive oil. Season to taste with salt and pepper, seasoning well. Scatter the contents of the bowl around the pork and roast for 25 minutes, until the shallots are browning. Meanwhile, juice the oranges, squeezing out 3/4 cup [1/2 cup]. If short, make up the difference with regular orange juice. Add the juice to a small saucepan, along with the wine, chicken broth and garlic. Bring to a boil and let boil until reduced by about 25%, seven minutes or so. When the pork has roasted for 25 minutes, remove from the oven, lower the temperature to 350 degrees, and add about 3/4 of the liquid mixture to the roasting pan. Reserve the remainder. Baste the pork with the pan drippings and liquid. Return to the oven, basting frequently, until the internal temperature at the thickest point is 150 degrees. Begin to check after 30 minutes. Move the pork to a serving platter and cover loosely with foil to tent. Add the reserved liquid to the roasting pan, scraping up any fond. Bring this sauce to a boil and let boil until slightly thickened, 3 -5 minutes. If a rolled roast, cut the string. Slice the pork into serving sizes and drizzle with the sauce. Garnish with orange slices and rosemary.
