Lambota di Maiale con Pompelamo -- Pork Loin with Grapefruit

• 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.

onions, garlic, tblsp, boneless pork loin, sugar, white wine, chicken broth, stock, butter, flour

Taken from www.foodgeeks.com/recipes/22067 (may not work)