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
1/3 cup dry white wine, such as Sauvignon Blanc
1/2 cup low-sodium chicken broth
1/2 teaspoon fennel seed
1 wide strip orange zest
1/4 cup coarsely chopped dried apricots (2 ounces)
1 teaspoon red-wine vinegar
Preparation
Preheat oven to 350 degrees. In a largeDutch oven or heavy pot, heat oil overmedium-high. Pat pork dry with papertowels, sprinkle with coriander, andseason with salt and pepper. Cook untilbrowned on all sides, about 10 minutestotal. Transfer pork to a plate. Reduceheat to medium and add onions to pot.Cook, stirring, until onions are goldenbrown, about 3 minutes.
Return pork to pot and add wine,broth, fennel seed, zest, and apricots.Bring mixture to a boil. Cover and transferto oven. Cook until an instant-readthermometer inserted in thickest partof pork reads 140 degrees, 25 to 30 minutes.
Transfer pork to a plate, tent looselywith foil, and let rest 10 minutes. Onstovetop, bring cooking liquid to a boilover medium-high and cook untilslightly thickened, 3 minutes. Stir invinegar. Thinly slice pork and servewith onions, apricots, and sauce.
