Roast Pork Loin With Grapefruit
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| 2 | onions sliced |
| 4 large | garlic cloves; crushed |
| 1 Tbsp | vegetable oil |
| 3-1/2 to 4 lb. | boneless pork loin, tied |
| 1 Tbsp | coriander seeds; crushed |
| 3 | grapefruit |
| 4-1/2 Tbsp | sugar |
| 3/4 cup | dry white wine |
| 1-1/2 cup | chicken broth |
| | a beurre manie made by kneading together 3 tablespoons each softened |
| | unsalted butter and flour |
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| in a roasting pan toss the onions and the garlic with the oil, add the |
| pork loin and season it with salt and pepper. rub the coriander seeds |
| over the pork and roast the pork in the middle of a preheated 350f |
| oven for 1 to 1 1/4 hours, or until a meat thermometer registers 155f |
| to 160f. while the pork is roasting, remove 3 or 4 long strips of zest |
| from 1 of the grapefruit with a vegetable peeler, scrape off as much |
| of the white pith from the zest as possible and cut enough of the zest |
| into fine julienne strips to measure 1/4 cup. cut away the zest, pith |
| and membranes from all 3 grapefruit with a serrated knife and, working |
| over a bowl to catch the juice, cut the flesh into sections, reserving |
| the juice. transfer the sections to a sieve and let them drain. in a |
| small heavy saucepan combine 3 tablespoons of the sugar, the zest |
| strips and 1/2 cup of the reserved juice, reserving the remaining |
| juice for another use. bring the mixture to a boil, stirring until the |
| sugar is dissolved and boil it until it is thickened and turns a light |
| caramel. transfer the pork to a cutting board and let it stand, |
| covered loosely with foil, for 10 minutes. while the pork is standing, |
| deglaze the roasting pan with the wine, boiling the mixture and |
| scraping up the brown bits, until the wine is reduced almost |
| completely and add the broth. pour the deglazing mixture through a |
| fine sieve into the pan containing zest mixture, pressing hard on the |
| solids and bring the gravy to a boil, stirring. add the beurre manie, |
| a little at a time, whisking until the gravy is smooth, simmer the |
| gravy, whisking occasionally, for 2 minutes and whisk in any juices |
| that have accumulated on the cutting board. season the gravy with salt |
| and pepper and keep it warm.arrange the grapefruit sections in a |
| shallow baking pan or gratin dish just large enough to hold them in |
| one layer, sprinkle them with the remaining 1 1/2 tablespoons sugar |
| and broil them under a preheated broiler about 2 to 3 inches from the |
| heat for 3 to 5 minutes, or until they are just golden. discard the |
| string from the pork, cut the pork into 1/2 inch thick slices and |
| serve it with the gravy and the grapefruit sections. serves 6 to 8. |
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| source: http://www.nikibone.com/recipe/fruit/grapefruit.html |
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| (ID: 9563) Mirror: rec.food.recipes: Fri, Dec 19, 2003 |