Speaking of Blood Oranges

In the kingdom of citrus, blood oranges are royalty. You know that every bite is an explosion of sweet, deep orange flavor, with hints of raspberry.
Blood Orange Roast Pork Loin
3 blood oranges
1 3-pound boneless pork loin, rolled and tied [2 lb]
3 TB extra-virgin olive oil, divided
1 large onion, cut into 8 wedges
2 fresh rosemary sprigs, leaves stripped from stems [1], plus additional for garnish
1/2 cup dry white wine [6 TB]
1/2 cup low-salt chicken broth [6TB]
1 large garlic clove, pressed
Blood orange slices
Place a rack in the center of the oven and preheat to 450 degrees.
With a paring knife or vegetable peeler, remove strips of peel from the oranges and place the peels in a small bowl. Add the cut up onion or shallot, the rosemary leaves and 2 teaspoons of the olive oil. Toss well.
Place the pork in a roasting pan and rub with the remaining olive oil. Season to taste with salt and pepper, seasoning well. Scatter the contents of the bowl around the pork and roast for 25 minutes, until the onions/shallots are browning.
Meanwhile, juice the oranges, squeezing out 3/4 cup [1/2 cup]. If short, make up the difference with regular orange juice. Add the juice to a small saucepan, along with the wine, chicken broth and garlic. Bring to a boil and let boil until reduced by about 25%, seven minutes or so.
When the pork has roasted for 25 minutes, remove from the oven, lower the temperature to 350 degrees, 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. [My very thick pork needed a total of 60 minutes at 350]
Move the pork to a serving platter and cover loosely with foil to tent. Add the reserved liquid to the roasting pan, scraping up any fond. Bring this sauce to a boil and let boil until slightly thickened, 3 -5 minutes.
If a rolled roast, cut the string. Slice the pork into serving sizes and drizzle with the sauce. Garnish with orange slices and rosemary.
Serves 6,bon appetit !

Out on the town

My other half took me out to dinner the other night,What a treat :)It was a brand new restaurant in town, so we wanted to check it out. T- Bones Steakhouse (the old Fahrenheit!) The Ambiance is very inviting, but the bar noise needs to be addressed. The staff was very Attentive. We started out the evening with some wine,for wine to be really enjoyed they should have the larger wine glass, the wine was good but very small glasses.We started out with a Lettuce wedge enough to share and it came w/great bacon, wonderful bleu cheese, the lettuce was so tender.The steaks where awesome, they where a little pricey,but well worth it.But overall everything was very good.Can't wait to go back to try their desserts...