Pork Loin with Pearl Onions and Apricots
This elegant and comforting dinner includes a boneless pork loin that is braised with onions in a flavorful base of white wine and broth perfumed with fennel seed, orange zest, and dried apricots. After cooking, reduce the cooking liquid and serve it as a sauce alongside the pork. This recipe can easily be doubled for a party; cook the pork for 45 minutes instead.
- 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.