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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