Ingredients

1 Orange

2 cups Sugar

2 cups Water

2 tablespoons Fresh Orange Juice

12 ounces Pork Tenderloin, Raw

8 ounces Cherry Fruit Spread or Preserves

2 tablespoons Dijon Mustard

1 tablespoon Brown Sugar

1 can Virtue Cider Michigan Cherry

2 teaspoons Orange Zest

1 teaspoon Fresh Rosemary, Chopped

1 White Onion, Rough Chopped

2 Garlic Cloves, Crushed

Preparation

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

Bring a small saucepan of water to boil, add orange slices and boil for 1 minute; cool in ice bath

In a separate saucepan bring water, sugar and OJ to a boil, heat until sugar dissolves and turns a light golden brown

Arrange dried orange slices on the sheet pan in an even layer, pour over sugar mixture and coat evenly;

Bake for 15-20 minutes or until sugar caramelized on the orange slices; cool on baking sheet

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

Carefully cut pork until the loin has been butterflied, or filet into an even, rollable rectangle

Season well with salt and layer brown sugar, candied oranges and rosemary leaves. Roll and tie with butcher’s twine

Add pork to bag and marinate for 5 hours or overnight, turning periodically

When ready to roast, preheat oven to 375 degrees F

Remove pork from marinade and sear all sides in a large sauté pan over medium-high heat

Add three-quarters of the marinade to a small saucepan and reduce slowly, hold to side

Once seared, remove pork from pan and add onion, sauté until translucent and aromatic

Deglaze pan with the rest of the Virtue Cider Michigan Cherry, add pork back with smashed garlic

Cook pork in pan in oven until internal temperature reaches 140 degrees F, brushing periodically with reduced glaze

When internal temperature has been reached, remove from oven and rest pork on a cutting board for 10 minutes, lightly covered with aluminum foil

Serve immediately with glaze reduction