With this recipe, please keep in mind that I don't use recipes and rarely measure, so, I am giving you an approximate amount of each ingredient - taste is as you go and make it your own!
*1 full pork loin, with silver skin trimmed off
*2 Tblsp olive oil
*1/4 cup maple syrup
*juice and rind of one orange
* splash of balsamic vinegar
*2 garlic cloves, minced finely
*1 Tblsp ground sage
*salt and pepper
* 1/2 onion, sliced thinly
* 1/2 cup of white wine
* splash of chicken stock
*2 Tblsp butter
In a bowl, mix the maple syrup, the orange juice, the orange rind, the garlic cloves, sage, balsamic vinegar, salt and pepper, and 1 Tblsp of olive oil. Pour the mixture into a Ziploc bag, and place the pork loin in it. Make sure the loin is coated all around, and place in the fridge for at least one hour, but, up to 8 hours.
Take the pork loin out of the fridge about a half hour before you are going to cook it.
Preheat your oven to 350 degrees F.
Heat an oven proof frying pan on med heat, and then pour the remaining olive oil and heat it up. Once the oil is heated, add the pork loin, and sear it on all sides (you are not cooking it at this time, just searing it). Once it is caramelized on all sides, add the sliced onions, wine, and stock and put the whole pan in the oven. Bake in the oven for about 20-30 minutes, keeping in mind the size of your loin. (a small loin, will take about 20 minutes, and a larger one will take 30 minutes).
After the loin is cooked, take it out of the pan, and let it rest, tented with tin foil for about 7 - 10 minutes. While the loin is tenting, and resting, put the pan back on medium heat, and pour some stock into the pan, to de-glaze. Make sure you use a wooden spoon and pick up all the bits at the bottom of the pan!!! then, add the butter and melt - this will thicken the sauce.
Slice the loin, and pour the sauce on top!
Enjoy! and let me know if it works for you:)