- 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.
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.