Roast Pork A L'Orange

Make Brown Stock; reserve 2 1/2 cups plus 2 tablespoons stock; reserve remaining stock for other use.

Heat 2 1/2 cups of the stock. Add onions and 1/4 cup of the hot stock to roasting pan. Place on center oven rack; roast uncovered, basting every 10 to 15 minutes with 1 1/4 cups hot stock, 2 1/4 hours. Cover meat loosely with aluminum foil; roast 30 more minutes.

Heat oven to 350F. Rub meat with salt and pepper. Pierce meat with tip of knife to make eight 1/2-inch-deep slits; insert bits of garlic into slits. Sprinkle meat with thyme. Heat 2 tablespoons butter and the oil in large heavy roasting pan; brown meat evenly on top and sides over medium heat, 3 to 4 minutes.

Combine orange sections, Madeira and Cointreau in small bowl; let stand at room temperature.

Mix sugar and vinegar in heavy 2-quart saucepan; cook uncovered over high heat until mixture is caramelized, 3 to 4 minutes. Immediately stir 1 cup hot stock into caramel; heat over high heat to boiling; remove from heat.

Remove orange sections from marinade to small bowl, reserving marinade. Remove meat to serving platter. Strain pan juices; skim fat. Return pan juices to roasting pan; add caramelized stock and reserved marinade. Heat over medium heat to boiling, scraping sides and bottom of pan. Mix cornstarch and 2 tablespoons cold stock; whisk into stock mixture in roasting pan. Simmer over medium-low heat, stirring constantly, until sauce thickens and bubbles for 3 minutes; remove from heat. Whisk in 2 to 4 tablespoons butter (optional) just until melted. Stir in orange sections.