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For the pork: 

1 3 1/2- to 4-pound center-cut boneless pork loin

3 tablespoons extra-virgin olive oil

4 blood oranges

2 cloves garlic, chopped

1 tablespoon chopped fresh rosemary

1 tablespoon ground coriander

Kosher salt and freshly ground pepper

3 red onions, quartered

For the mostarda:

Juice of 4 blood oranges (about 1 1/2 cups)

1 cup dry white wine

1/2 cup golden raisins

1/3 cup sugar

1/3 cup honey

1 teaspoon mustard seeds

1 sprig rosemary

2 tablespoons dijon mustard

1 tablespoon white wine vinegar

Kosher salt and freshly ground pepper