- 1 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon freshly ground black pepper
- 1 (3-pound) boneless heritage pork loin, trimmed (such as Berkshire or Duroc)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh sage
- 2 teaspoons chopped fresh thyme
- 1 teaspoon olive oil
- Cooking spray
- 1/2 cup finely chopped shallots
- 2/3 cup dry white wine
- 1 cup fat-free, less-sodium chicken broth
- 1/4 cup fresh orange juice (about 1 large orange)
- calories 212
- fat 11.9 g
- satfat 4.4 g
- monofat 5.3 g
- polyfat 1.1 g
- protein 22.8 g
- carbohydrate 2.1 g
- fiber 0.1 g
- cholesterol 68 mg
- iron 1.1 mg
- sodium 290 mg
- calcium 32 mg
How to Make It
Preheat oven to 425°.
Sprinkle first 3 ingredients over pork. Combine parsley and next 4 ingredients (through thyme); rub over pork.
Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 7 minutes, browning on all sides. Place pork in a shallow roasting pan or broiler pan coated with cooking spray. Bake at 425° for 35 minutes or until a thermometer registers 155° (slightly pink). Remove pork to a cutting board. Cover loosely with foil; let stand 10 minutes.
Place roasting pan over medium heat. Add shallots to pan; cook 2 minutes. Add wine, scraping pan to loosen browned bits; bring to a boil. Cook until mixture is reduced to 1/3 cup (about 3 minutes). Add chicken broth and orange juice; cook until mixture is reduced to 3/4 cup (about 8 minutes). Serve sauce with pork.