INGREDIENTS

INSTRUCTIONS

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.
Gourmet April 1992  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2475
Calories From Fat: 299
Total Fat: 33.7g
Cholesterol: 245.5mg
Sodium: 1311.1mg
Potassium: 3294.9mg
Carbohydrates: 379.2g
Fiber: 22.6g
Sugar: 104.4g
Protein: 130.1g