Lambota di Maiale con Pompelamo -- Pork Loin with Grapefruit




2 Onions, Sliced thin
4 lg. garlic cloves, crushed
1 tblsp, extra virgin Olive Oil
3 1/2 to 4 lb. boneless pork loin, tied
1 tablespoon, Coriander seed, crushed
3 grapefruit, whole
Four abd a half tablespoons, sugar
3/4 cup, dry white wine
One abd a half cups, chicken broth or
a Beurre manie made by mixing 3
tablespoons of softened butter and
3 tbsp. of all purpose flour.


In a roasting pan, toss the garlic and the
onion with the Olive Oil. Add the pork and
season it with salt and pepper. Rub the
crushed Coriander seeds over the pork and
roast the pork in the middle of a preheated
350 degree F. Oven for 1 to 1¼ hours, or
until a meat thermometer registers 155 to
160 degrees F. While the pork is roasting,
remove 3 or 4 long strips of zest from one
of the grapefruits with a vegetable peeler.
Scrape off as much of the pith as possible.
Then cut the peeling into julienne strips to
make about ¼ cup. Cut away the zest, pith
and membranes of all 3 grapefruit and
working over a bowl to catch all the juice,
cut the flesh into sections. Transfer the
sections to a sieve, over a bowl, to catch
any juice the section will give off. In a
small saucepan combine 3 tblsp of the sug-
ar, the zest strips and ½ cup of the reserved
juice. Bring to a boil, stirring, until the
sugar dissolves and the mixture has thick-
ened and turned a light caramel. When
done transfer the pork to a cutting board to
rest. Cover with foil to keep warm. De
glaze the roasting pan with the wine, scrap-
ing up the brown bits in the pan, until the
wine is reduced almost completely, then
add the broth. Pour this de glazing mixture
through a fine sieve into the pan containing
the zest mixture, pressing hard on the solids
to remove all of the liquids Bring this
mixture to a boil, stirring. Add the Beurre
manie, a little at a time, whisking until the
gravy is smooth. Simmer for a few minutes
more and whisk in any juices from the
resting pork. Broil the grapefruit sections
in a single layer with the remaining sugar
for about 3 or 4 minutes, or until just gold-
en. Slice the pork loin in ½ thick slices and
serve with the gravy and grapefruit sections.

Author's Comments

his dish was a rare occurrence at our home. It wasn’t tricky, however,as I was growing up in the
40’s and 50’s citrus in the winter was a very rare thing. We had it mainly when ever we could
find fresh grapefruit. It is not the same with canned . . . believe me I tried it!.

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