ROAST PORK LOIN WITH BLOOD ORANGE MOSTARDA

Roast Pork Loin with Blood Orange Mostarda image

Number Of Ingredients 16

3 1/2-4 pounds pork loin
3 tablespoons EVOO
4 blood oranges
2 garlic cloves, chopped
1 tablespoon fresh rosemary
1 tablespoon ground coriander
3 red onions, quartered
4 juice of blood oranges
1 cup dry white wine
1/2 cup golden raisins
1/3 cup sugar
1/3 cup honey
1 teaspoon mustard seeds
1 rosemary sprig
1 tablespoon dijon mustard
1 tablespoon white wine vinegar

Steps:

make the pork, position racks in upper and lower thirds of oven and preheat to 350 degrees. tie the pork with kitchen twine at 1" intervals so it keeps its shape. Combine 2 T olive oil, the zest and juice of 1 blood orange, the garlic, rosemary and coriander 1 1/4 tsp salt and a few grinds of pepper. Rub all over the pork. Set a rack in a large roasting pan, put the pork on the rack and let stand at room temp for 30 minutes
Meanwhile, quarter the remaining 3 blood oranges (do not peel). Transfer to a rimmed baking sheet along with the red onions. Drizzle with the remaining T olive oil and season with salt and pepper
Roast the pork on the lower over rack until golden brown and 145 degrees about 1 hour and 10 min. about halfway through, roast the oranges and onions on the upper rack and softened and just starting to char. set aside until ready to serve. Remove pork from oven and let rest 10 minutes
Meanwhile, make the mostarda. Combine the blood orange juice, wine, 1 C water, the raisins, sugar, homey, mustard seeds, rosemary and 1 T mustard in a medium saucepan. Bring to a boil, then reduce heat to med low and simmer until thick and syrupy about 30 min. Remove rosemary sprig and stir in the remaining 1 T mustard and the vinegar. Season with saltand pepper and set aside.
Untie the pork and slice, transfer to a platter along with roasted oranges and onions, and serve with the mostarda