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1
For the caramelized oranges begin by adding ice and cold water in a medium sized bowl, set aside; Heat oven to 325 degrees F; line a sheet pan with parchment or a non-stick mat
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2
Bring a small saucepan of water to boil, add orange slices and boil for 1 minute; cool in ice bath
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3
In a separate saucepan bring water, sugar and OJ to a boil, heat until sugar dissolves and turns a light golden brown
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4
Arrange dried orange slices on the sheet pan in an even layer, pour over sugar mixture and coat evenly;
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5
Bake for 15-20 minutes or until sugar caramelized on the orange slices; cool on baking sheet
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6
To marinate the pork, add 3 ounces of the Virtue Cider Michigan Cherry and all ingredients with the exception of the pork, caramelized oranges, onion, rosemary and garlic cloves in a Ziploc bag, mix thoroughly
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7
Carefully cut pork until the loin has been butterflied, or filet into an even, rollable rectangle
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8
Season well with salt and layer brown sugar, candied oranges and rosemary leaves. Roll and tie with butcher's twine
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9
Add pork to bag and marinate for 5 hours or overnight, turning periodically
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10
When ready to roast, preheat oven to 375 degrees F
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11
Remove pork from marinade and sear all sides in a large saute pan over medium-high heat
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12
Add three-quarters of the marinade to a small saucepan and reduce slowly, hold to side
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13
Once seared, remove pork from pan and add onion, saute until translucent and aromatic
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14
Deglaze pan with the rest of the Virtue Cider Michigan Cherry, add pork back with smashed garlic
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15
Cook pork in pan in oven until internal temperature reaches 140 degrees F, brushing periodically with reduced glaze
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16
When internal temperature has been reached, remove from oven and rest pork on a cutting board for 10 minutes, lightly covered with aluminum foil
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17
Serve immediately with glaze reduction
