Pork Loin with Pearl Onions and Apricots
This elegant and comforting dinner is all about the low and slow braise of a boneless pork loin. Borrowing flavors from it's flavorful base of white wine and herbs, the cut of meat emerges perfumed with fennel seed, orange zest, and dried apricots.
- Total Time:
- Servings: 4
Source: Everyday Food, January/February 2011
- 1 teaspoon olive oil
- 1 1/2 pounds boneless pork loin, tied at 1-inch intervals
- 1/2 teaspoon ground coriander
- Coarse salt and ground pepper
- 1/2 pound pearl or cipollini onions, peeled
- 1/3 cup dry white wine, such as Sauvignon Blanc
- 1/2 cup low-sodium chicken broth
- 1/2 teaspoon fennel seed
- 1 wide strip orange zest
- 1/4 cup coarsely chopped dried apricots (2 ounces)
- 1 teaspoon red-wine vinegar
Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat oil over medium-high. Pat pork dry with paper towels, sprinkle with coriander, and season with salt and pepper. Cook until browned on all sides, about 10 minutes total. 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 add 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 to 30 minutes.
Transfer pork to a plate, tent loosely with foil, and let rest 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.