1.5 lb boneless pork loin, tied at 1-inch intervals
1/2 tsp ground coriander
coarse salt and ground pepper
1/2 lb pearl or cipollinio onions (2 small yellow onions, substitute)
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
1/2 tsp fennel seed
1 wide strip orange zest
1/4 cup coarsely chopped dried appricots
1 tsp red-wine vinegar
Instructions
Preheat over to 350. In a large dutch over, heat oil over medium-high. Pat pork loin dry with paper towels, sprinkle with coriander, and season with salt and pepper. Cook until browned on all sides, about 10 minutes tottal. Transfer pork to a plate. Reduce heat to medium and add onions to pot. Cook, stirring, until onions are golden brown, about 3 minutes
Return pork to pot and addd wine, broth, fennel seed, zest, and apricots. Bring mixture to a boil. Cover and transfer to oven. Cook until an instant-read thermometer inserted in thickest part of pork reads 140 degrees, 25-30 minutes.
Transfer to a plate, tent loosely with foil, and let rest for 10 minutes. on stovetop, bring cooking liquid to a boil over medium-high and cook until slightly thickened, 3 minutes. Stir in vinegar. Thinly slice pork and serve with onions, apricots, and sauce.
Originally Submitted
2/13/2011
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