<http://schema.org/recipeInstructions>
" Heat oven to 375\u00B0F. Rub: Mix ingredients together in a small bowl. Press mixture firmly onto pork. Place pork, bones side down, in a shallow roasting pan. Roast 1 1/4 hours or until a meat thermometer inserted into center of meat, not touching bone, registers 155\u00B0F. Let pork rest 15 minutes. While pork roasts, make compote: Melt butter in a medium saucepan. Add onion; saut\u00E9 until translucent. Add wine, cherries, raisins, honey and salt. Bring to a boil; reduce heat, cover and simmer gently 15 minutes or until fruits are soft. Remove pan from heat. Cut off white part and any peel remaining on reserved oranges. Holding oranges over a bowl, cut between membranes to release sections. Squeeze juices from membranes into bowl; cover and reserve. Remove roast to serving platter. Add 1/2 cup water to roasting pan. Place pan over two burners and stir, scraping up browned bits on bottom. Pour into a small bowl or 1- to 2-cup glass measure; let stand until fat rises to top. Skim off fat; reserve drippings on bottom. Stir drippings, the oranges and juice into compote. Heat over medium-low heat (don&amp;#039;t boil or orange sections will break up). Garnish platter with herbs and fruit; serve compote with pork."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a11546/pork-loin-cherry-orange-compote-recipe-122770/>