GOOD TO KNOW Soaking pearl and cipollini onions in warm water for just ten 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 one large or two small yellow onions, each cut into eight wedges.

　　

Ingredients

serves 4

　　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 (see above)

　　1/3 cup dry white wine, such as Sauvignon Blanc

　　1/2 cup low-sodium store-bought chicken broth

　　1/2 teaspoon fennel seeds

　　1 strip (1 to 2 inches) fresh orange zest

　　1/4 cup coarsely chopped dried apricots (2 ounces)

　　1 teaspoon red-wine vinegar

　　

Step 1

Preheat oven to 350°F. In a large Dutch oven or other heavy pot, heat oil over medium-high. Pat dry pork, 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.

　　

Step 2

Return pork to pot and add wine, broth, fennel seeds, orange 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 registers 140°F, 25 to 30 minutes.

　　

Step 3

Transfer pork to a cutting board, tent loosely with foil, and let rest 10 minutes. Bring cooking liquid to a boil over medium-high heat and cook until slightly thickened, about 3 minutes. Stir in vinegar.

　　

Step 4

Thinly slice pork against the grain and serve with onions, apricots, and sauce.

　　

nutrition information

Step 5

(Per Serving)

　　

Step 6

Calories: 386

　　

Step 7

Fat: 19g (7g Saturated Fat)

　　

Step 8

Protein: 35g

　　

Step 9

Carbohydrates: 15g

　　

Step 10

Fiber: 2g

　　Everyday Food: Light