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
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