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1
In a roasting pan, toss the garlic and the onion with the Olive Oil.
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2
Add the pork and season it with salt and pepper.
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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.
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4
Scrape off as much of the pith as possible.
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5
Then cut the peeling into julienne strips to make about 1/4 cup.
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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.
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7
Transfer the sections to a sieve, over a bowl, to catch any juice the section will give off.
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8
In a small saucepan combine 3 tblsp of the sug- ar, the zest strips and 1/2 cup of the reserved juice.
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9
Bring to a boil, stirring, until the sugar dissolves and the mixture has thick- ened and turned a light caramel.
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10
When done transfer the pork to a cutting board to rest.
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11
Cover with foil to keep warm.
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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.
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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.
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14
Add the Beurre manie, a little at a time, whisking until the gravy is smooth.
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15
Simmer for a few minutes more and whisk in any juices from the resting pork.
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16
Broil the grapefruit sections in a single layer with the remaining sugar for about 3 or 4 minutes, or until just gold- en.
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17
Slice the pork loin in 1/2 thick slices and serve with the gravy and grapefruit sections.
