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