Pork Loin with Pearl Onions and Apricots

Prep Time:
25 mins
Total Time:
1 hr

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.


  • 1 teaspoon olive oil

  • 1 ½ pounds boneless pork loin, tied at 1-inch intervals

  • ½ teaspoon ground coriander

  • Coarse salt and ground pepper

  • ½ pound pearl or cipollini onions, peeled

  • cup dry white wine, such as Sauvignon Blanc

  • ½ cup low-sodium chicken broth

  • ½ teaspoon fennel seed

  • 1 wide strip orange zest

  • ¼ cup coarsely chopped dried apricots (2 ounces)

  • 1 teaspoon red-wine vinegar


  1. Preheat oven to 350 degrees. In a largeDutch oven or heavy pot, heat oil overmedium-high. Pat pork dry with papertowels, sprinkle with coriander, andseason with salt and pepper. Cook untilbrowned on all sides, about 10 minutestotal. Transfer pork to a plate. Reduceheat to medium and add onions to pot.Cook, stirring, until onions are goldenbrown, about 3 minutes.

  2. Return pork to pot and add wine,broth, fennel seed, zest, and apricots.Bring mixture to a boil. Cover and transferto oven. Cook until an instant-readthermometer inserted in thickest partof pork reads 140 degrees, 25 to 30 minutes.

  3. Transfer pork to a plate, tent looselywith foil, and let rest 10 minutes. Onstovetop, bring cooking liquid to a boilover medium-high and cook untilslightly thickened, 3 minutes. Stir invinegar. Thinly slice pork and servewith 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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