Pork Loin with Pearl Onions and Apricots


Nutritional Information: 4 Servings

386 cal, 19 g fat,  35 grams of protein,  15 grams of carbs, 2 grams of fiber, Points + = 10

1 tsp olive oil
1 1/2 pounds boneless pork loin
1/2 tsp ground coriander
coarse salt and pepper
1/2 pound of pearl onions
1/3 cup of dry white wine
2/3 cup of low-sodium chicken broth
1/2 tsp fennel
1 tsp orange zest
1/4 cup of dried chopped apricots
1 teaspoon red vinegar

1. Preheat oven to 350. 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 onins to pot.
Cook, stirring, until onions are golden and brown. 3 minutes

2. Return pork to pot and add wine, broth, fennel seed, zest, and apricots. Bring
mixture to a boil. Cover and transfer to oven. Cook until an instant-read
thermometer inserted in thickest part of pork reads 140 degrees. 25 – 30 minutes.

3. 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 apricots and onions.

(Serves 4)
386 calories
19 grams of fat
35 grams of protein
15 grams of carbs
2 grams of fiber

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I picked up the latest issue of Everyday Food by Martha Stewart this weekend. There is a ton of low fat recipes that I want to try in that magazine  and recipes for different kinds of smoothies. The first recipe I tried was this Pork loin with Pearl Onions and Dried Apricots. Ben said this was a keeper. Usually, I will ask him what he thinks of a recipe and he’ll say “eh… it was ok”. I can’t believe he said “this was a keeper” right away.That tells you how good it is, right there.

The pork loin we had was  more like 3 1/2 pounds. Martha’s recipe calls for a 1 1/2 pounds of pork loin. We pulled it out of the oven at 30 minutes thinking it was done and it wasn’t. We tried placing the thermometer in side the pork loin and let it rise. The temperature rose almost too fast and when we pulled the pork out and stuck the thermometer in there again it wasn’t done. Then we realized our pork wasn’t as big as the size Martha used in her recipe. Oops. I guess you live and learn. Gotta to pay attention to what your meat weighs in order to get it cooked properly.

We want to try this with vidalia onions.

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