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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.

  • Prep:
  • Total Time:
  • Servings: 4
Pork Loin with Pearl Onions and Apricots

Source: Everyday Food, January/February 2011

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

Cook's Note

Soaking pearl and cipollini onions in warm water for just 10 minutes makes their thin, tight skin easier to remove. After soaking, simply cut off the root end and peel back the skin. If you can't find pearl or cipollini onions, you can substitute 1 large or 2 small yellow onions, each cut into 8 wedges.

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