Pork Loin with Onions and Dried Apricots

• 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

olive oil, pork loin, ground coriander, salt, pearl, white wine, chicken broth, fennel seeds, orange zest, redwine vinegar

Taken from www.epicurious.com/recipes/food/views/pork-loin-with-onions-and-dried-apricots-387557 (may not work)