Roasted Pork with Blood Orange Mostarda Sauce

Ingredients:

For pork:

• 1.6 - 1.8 kg boneless pork tenderloin
• 3 tbsp. l. olive oil
• 4 red oranges
• 2 cloves garlic, chopped
• 1 tbsp chopped fresh rosemary
• 1 tbsp ground coriander
• 3 red onions, cut into 4 pieces

For the mostarda sauce:

• Juice of 4 blood oranges (about 1.5 cups)
• 1 cup dry white wine
• 1/2 cup yellow raisins
• 1/3 cup sugar
• 1/3 cup honey
• 1 tsp. mustard seeds
• 1 sprig of rosemary
• 2 tbsp mustard
• 1 tbsp. white wine vinegar

Preparation:

1. Prepare the porkPlace one rack in the upper third of the oven and the other in the lower third. Preheat the oven to 180°C. Tie the pork with kitchen string at 2.5 cm intervals to keep it in place.
   
   In a small bowl, combine 2 tablespoons olive oil, the zest and juice of 1 blood orange, garlic, rosemary, coriander, 1.25 teaspoons salt and a couple of grinds of pepper.
   
   Rub this mixture over the pork on all sides. Place a rack in a large baking dish, place the pork on the rack, and let it rest at room temperature for 30 minutes.
2. Quarter the remaining 3 blood oranges (leave unpeeled). Place them in a rimmed baking dish along with the red onion. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper.
   
   Roast the pork on the bottom rack of the oven until golden brown and an instant-read thermometer inserted into the center registers 145°F (62°C), about 1 hour 10 minutes. About half an hour before the pork is done, place the oranges and onions on the top rack to roast.
   
   Bake for 25-30 minutes until tender and just beginning to brown. Set aside until ready to serve. Remove the pork from the oven and let rest for 10 minutes.
3. Meanwhile, prepare the fruit mostarda sauce.Combine orange juice, wine, 1 cup water, raisins, sugar, honey, mustard seeds, rosemary, and 1 tablespoon mustard in a medium saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 30-35 minutes until thickened.
   
   Remove the rosemary sprig and stir in the remaining 1 tablespoon of mustard and vinegar. Season with salt and pepper. Set the sauce aside until serving time. The mostarda can be made up to 4 hours in advance and reheated before serving.
   
   Untie the pork and cut into slices; transfer to a platter along with the sautéed oranges and onions. Serve the pork with blood orange mostarda sauce.