How To Make Porcine in the Fall - Best Recipe | Charleston Magazine

Ingredients

• 1 (5- to 6-lb.) free-range pork loin, bone-in, split horizontally at the bottom (Caw Caw Creek recommended)
• 6 cloves garlic, peeled and crushed
• Fresh rosemary sprigs, divided
• 1 1/4 tsp. salt, divided
• 1 1/4 tsp. pepper, divided
• 1 tsp. onion power
• 1 tsp. garlic powder
• 1 tsp. dried ground rosemary
• 2 Tbs. extra-virgin olive oil
• 2 Tbs. salted butter
• 1 Tbs. all-purpose flour
• 12-14 oz. water
• 3 oz. orange juice, optional
• 1 oz. dried cranberries, optional