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