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Ingredients

• 1 Tbsp. chipotle in adobo
•     (including some liquid)
• 1/4 c. orange juice
• 2 Tbsp. pomegranate molasses
• 1/2 tsp toasted cumin seeds
• 2 Tbsp. brown sugar
• 1 Tbsp. chopped garlic
• 1 pch cinnamon
• 1/4 tsp kosher salt
• 1/2 tsp freshly-grnd white pepper
• 1 tsp orange zest
• 1 tsp balsamic vinegar
• 1 x boneless pork loin roast - (abt 3 lbs) wrapped and tied
•     with some fat left on
• 2 x garlic cloves slivered
•     Fresh thyme sprigs plus extra,
•     for garnish
•     Kosher salt to taste
•     Freshly-grnd black pepper to taste
•     Grnd cumin to taste
• 1 Tbsp. unsalted butter
• 1 Tbsp. extra virgin olive oil
• 1 c. dry white wine or possibly less as needed
• 1 x onion thinly sliced
• 1/2 c. minced dry mission figs
• 1 x orange segmented
• 1 tsp chopped fresh thyme
•     Watercress sprigs for garnish
•     Orange peel curls for garnish

Description

To Make The Sauce: Mix The Chipotle Chile And Orange Juice In A Mini-food Processor Till Pureed. Add In The Next 9 Marinade Ingredients, Pulsing To Combine. Preheat The Oven To 350…

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