Pork Loin with Onions and Dried Apricots Recipe

Name: Pork Loin with Onions and Dried Apricots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (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

Servings: persons

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

1
Preheat oven to 350F.
2
In a large Dutch oven or other heavy pot, heat oil over medium-high.
3
Pat dry pork, sprinkle with coriander, and season with salt and pepper.
4
Cook until browned on all sides, about 10 minutes total.
5
Transfer pork to a plate.
6
Reduce heat to medium and add onions to pot.
7
Cook, stirring, until onions are golden brown, about 3 minutes.
8
Return pork to pot and add wine, broth, fennel seeds, orange zest, and apricots.
9
Bring mixture to a boil.
10
Cover and transfer to oven.
11
Cook until an instant-read thermometer inserted in thickest part of pork registers 140F, 25 to 30 minutes.
12
Transfer pork to a cutting board, tent loosely with foil, and let rest 10 minutes.
13
Bring cooking liquid to a boil over medium-high heat and cook until slightly thickened, about 3 minutes.
14
Stir in vinegar.
15
Thinly slice pork against the grain and serve with onions, apricots, and sauce.
16
(Per Serving)
17
Calories: 386
18
Fat: 19g (7g Saturated Fat)
19
Protein: 35g
20
Carbohydrates: 15g
21
Fiber: 2g

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Pork Loin with Onions and Dried Apricots 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.

Pork Loin with Onions and Dried Apricots

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