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 Notes

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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