1 c Aliseo blood orange juice*1 3-lb boneless pork loin, rolled and tied
3 T good EVOO*
1 large onion, cut into 8 wedges
2 fresh rosemary sprigs, plus garnish
1/2 c dry white wine*
1/2 c chicken broth
1 garlic clove, minced
Sea salt & fresh ground pepper*
Place a rack in the center of the oven and preheat to 450*. Take the onion and the rosemary leaves and toss in 2 teaspoons of the olive oil. Place the pork in a roasting pan and rub with the remaining olive oil. Season with sea salt and pepper. Scatter the onion mixture around the pork and roast for 25 minutes, until the onions are browning.
In the meantime, add the blood orange juice to a small saucepan, along with the wine, chicken broth and garlic. Bring to a boil and let boil until reduced by about a quarter, about 7 minutes. When the pork has roasted for 25 minutes, remove from the oven, lower the temperature to 350*, 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. Add the reserved liquid to the roasting pan, scraping up any browned areas. Bring this sauce to a boil and let boil until slightly thickened, 5 minutes. Slice the pork into serving sizes and drizzle with the sauce. Garnish with orange slices and rosemary.
