pork loin with pearl onions and apricots... 1 hour

the goods:

1 teaspoon olive oil

1 and 1/2 pounds pork loin, tied at 1-inch intervals

1/2 teaspoon ground coriander

1/4 pound cipollini onions, peeled

1 bag (10 ounces) frozen pearl onions

1/3 cup dry white wine

1/2 cup low-sodium chicken broth

1/4 teaspoon fennel seed

1 wide strip orange zest

1/4 cup coarselt chopped dried apricots

1 teaspoon red-wine vinegar

Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat oil over medium-high. Pat pork dry with paper towels, sprinkle with coriander, and season with salt and pepper. Cook until browned on all sides, about 10 minutes total. Transfer pork to a plate. Reduce heat to medium and add onions to pot. Cook, stirring, until onions are golden brown, about 3 minutes.

Return pork to pot and add wine, broth, fennel seed, zest, and apricots. Bring mixture to a boil. Cover and transfer to oven. Cook 25 to 30 minutes.

Transfer pork to a plate, tent loosely with foil, and let rest 10 minutes. On stovetop, bring cooking liquid to a boil over medium high and cook until slightly thickened, 3 minutes. Stir in vinegar. Thinly slice pork and serve with onions, apricots, and sauce.