Lambota di Maiale con Pompelamo -- Pork Loin with G

Name: Lambota di Maiale con Pompelamo -- Pork Loin with Grapefruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Onions, Sliced thin; 4 lg. garlic cloves, crushed; 1 tblsp, extra virgin Olive Oil; 3 1/2 to 4 lb. boneless pork loin, tied; 1 tablespoon, Coriander seed, crushed; 3 grapefruit, whole; Four abd a half tablespoons, sugar; 3/4 cup, dry white wine; One abd a half cups, chicken broth; stock; a Beurre manie made by mixing 3; tablespoons of softened butter and; 3 tbsp. of all purpose flour.

Servings: persons

2 Onions, Sliced thin
4 lg. garlic cloves, crushed
1 tblsp, extra virgin Olive Oil
3 1/2 to 4 lb. boneless pork loin, tied
1 tablespoon, Coriander seed, crushed
3 grapefruit, whole
Four abd a half tablespoons, sugar
3/4 cup, dry white wine
One abd a half cups, chicken broth
stock
a Beurre manie made by mixing 3
tablespoons of softened butter and
3 tbsp. of all purpose flour.

1
In a roasting pan, toss the garlic and the onion with the Olive Oil.
2
Add the pork and season it with salt and pepper.
3
Rub the crushed Coriander seeds over the pork and roast the pork in the middle of a preheated 350 degree F. Oven for 1 to 1 1/4 hours, or until a meat thermometer registers 155 to 160 degrees F. While the pork is roasting, remove 3 or 4 long strips of zest from one of the grapefruits with a vegetable peeler.
4
Scrape off as much of the pith as possible.
5
Then cut the peeling into julienne strips to make about 1/4 cup.
6
Cut away the zest, pith and membranes of all 3 grapefruit and working over a bowl to catch all the juice, cut the flesh into sections.
7
Transfer the sections to a sieve, over a bowl, to catch any juice the section will give off.
8
In a small saucepan combine 3 tblsp of the sug- ar, the zest strips and 1/2 cup of the reserved juice.
9
Bring to a boil, stirring, until the sugar dissolves and the mixture has thick- ened and turned a light caramel.
10
When done transfer the pork to a cutting board to rest.
11
Cover with foil to keep warm.
12
De glaze the roasting pan with the wine, scrap- ing up the brown bits in the pan, until the wine is reduced almost completely, then add the broth.
13
Pour this de glazing mixture through a fine sieve into the pan containing the zest mixture, pressing hard on the solids to remove all of the liquids Bring this mixture to a boil, stirring.
14
Add the Beurre manie, a little at a time, whisking until the gravy is smooth.
15
Simmer for a few minutes more and whisk in any juices from the resting pork.
16
Broil the grapefruit sections in a single layer with the remaining sugar for about 3 or 4 minutes, or until just gold- en.
17
Slice the pork loin in 1/2 thick slices and serve with the gravy and grapefruit sections.

689

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 Onions, Sliced thin, 4 lg. garlic cloves, crushed, 1 tblsp, extra virgin Olive Oil, 3 1/2 to 4 lb. boneless pork loin, tied, and more.

Yes, Lambota di Maiale con Pompelamo -- Pork Loin with Grapefruit falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lambota di Maiale con Pompelamo -- Pork Loin with Grapefruit

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions