Roast Pork Loin With Grapefruit

2 onions; sliced
4 large garlic cloves; crushed
1 tablespoon vegetable oil
3 1/2 to 4 pound boneless pork loin, tied
1 tablespoon coriander seeds; crushed
3 grapefruit
4 1/2 tablespoons sugar
3/4 cup dry white wine
1 1/2 cups chicken broth
A beurre manie made by kneading together 3 tablespoons each softened
unsalted butter and flour

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.

Source: http://www.nikibone.com/recipe/fruit/grapefruit.html
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