Pork Loin with Onions (Martha Stewart - very good)

By LDenvir

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

Preparation

Step 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.

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.
First published