Sounds exotic, doesn't it. I have never used blood oranges in cooking before. A friend brought me a bagful from her backyard. I was excited. I have a recipe from blood oranges in John Besh's beautiful New Orleans cook book (that I can't put my hands on at the moment.)
I got sidetracked when I saw some beautiful pork loins and immediately knew they were destined for a blood orange marinade.
If you have not seen a blood orange here are what mine looked like. The juice is a beautiful dark pink. The oranges themselves seem to be smaller than my other oranges which are Louisiana Navels rather than the larger Navels.
For the marinade I put the juice of 4 oranges together with 1/2 cup of a nice EVOO and some fresh rosemary. I bought some fine dried thyme at the Red Stick Spice Shop last month that found its way into the marinade as well.
I did chop up the fresh rosemary. That marinated overnight.
Baked all 4 loins in the turkey roaster Carrie gave me last year for Christmas (or my birthday - they are so close I lose track of what I get when.)
I made fresh beets from the Farmer's Market and toasted some onion rolls. When I served the Blood Orange Port Loin I made a reduction of juices of two more blood oranges and some sweet red wine then added a little cornstarch to thicken it a bit.
Nice! The leftovers from the one loin were chopped up and stirred into an incredible baked potato soup -- with bacon and cheddar cheese. Oh, my!