Herbed Pork Loin with White Wine Reduction

1 tsp. salt
1/2 tsp. coriander
1 3lbs. boneless pork loin, trimmed
2 tbsp. chopped fresh parsley
1 tbsp. chopped fresh rosemary
1 tbsp. chopped fresh oregano
1 tbsp. chopped fresh sage
2 tsp. chopped fresh thyme
1 tsp. olive oil
1/2 cup finely chopped shallots
2/3 cup dry white wine
1 cup chicken broth
1/4 cup fresh orange juice (about 1 large orange)

Sprinkle first 3 ingredients over pork. Combine parsley and next 4 ingredients;
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

12 servings