I do like pork loin, but still. |
This recipe was followed pretty closely from the Everyday Cooking Light cookbook. I've had good luck with the recipes in this book, and since I have never made something like this before I wanted to follow the directions to get it right.
Ingredients:
2 tsp olive oil
3 lbs boneless pork loin tied at 1 inch intervals
1 tsp ground coriander
salt and pepper
1 lbs small onions (cipollini, white onion, and a shallot is what I used)
2/3 cup white wine
1 cup low sodium chicken broth
1 tsp fennel seeds
orange zest
1/2 cup coarsely chopped dried apricots
1 tsp red wine vinegar
The roast is seasoned with ground coriander, salt and pepper, and tied with string. Youtube helped me with the tying--the trick is to do one long string and loop and twist. The roast is browned on all sides in my dutch oven which was heated to medium high--I even propped it up to get the ends. The seared roast went onto a plate while I tossed the shallots, cipolini onion, and white onion in the pan cooked them until they were brown.
Now I read the directions from the book--there is a last stage I missed--the vinegar needed to be added and the sauce thickened. It was pretty hectic getting this on the table--since I was cooking it at my house and serving it at my sister's next door.
The Verdict: I am really coming around to fruit in my meat dishes, the pork was sweet and tender, and the apricots were not overpowering at all. The onions were SO good--I used the leftovers in my eggs the next morning. I usually like more assertive flavors, so I might amp up some of the rub, or do a dry rub earlier in the day, or remembering to add the vinegar would help. The good news is I bought my own meat thermometer. I served this with a butternut squash risotto, and sauteed broccoli.
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