Pork Legends of the Fall

This is my favorite fall meal for gathering with friends--roasted loin of pork with caramelized onions and dried cranberries. Simple enough, but so satisfying.

The roast benefits from overnight marinating for best flavor. The sauce of caramelized onions and dried cranberries can be made a day ahead, reheated at serving time and mixed with the pan juices.

Start off with a green salad tossed with walnuts and Gorgonzola dressing. Pour a Pinot Noir and finish up with your favorite chocolate dessert. A warm double chocolate pudding topped with whipped cream is my choice.

Caramelized Onions and Dried Cranberries

Active Work Time: 20 minutes * Total Preparation Time: 45 minutes plus 1 hour standing

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1/2 cup ruby Port wine

1/2 cup dried cranberries

2 tablespoons unsalted butter, divided

2 onions, halved and thinly sliced

1 teaspoon sugar

1/2 cup low-sodium chicken broth

Reserved pan juices from Roasted Loin of Pork

1 teaspoon brandy

1/2 teaspoon coarse salt

Freshly ground pepper

Place the wine and cranberries in a small bowl. Microwave until slightly warm, about 30 seconds. Let stand for 1 hour.

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Heat 1 tablespoon of the butter in a medium nonstick skillet over medium-high heat. When hot, stir in the onions. Place foil or wax paper close to the onions to “sweat” them, or cover with a lid. Cook, stirring often, until lightly browned, about 5 minutes. Stir in the sugar. Cook 1 minute longer; do not allow the onions to burn, but it’s OK if they’re dark brown. Add the cranberries and wine along with the broth. Gently simmer, uncovered, until the onions are slightly softened (but not mushy), stirring often and adding more broth or a little water if the mixture becomes too dry, about 7 minutes. (This can be made a day ahead to this point and refrigerated. To serve, gently reheat.)

Add the skimmed pan juices, brandy and remaining tablespoon of butter, stirring until the butter is melted. Season with the salt and pepper. Taste; adjust the seasoning. Serve hot, spooned over sliced pork roast.

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4 servings. Each serving: 131 calories; 302 mg sodium; 16 mg cholesterol; 6 grams fat; 4 grams saturated fat; 12 grams carbohydrates; 3 grams protein; 3.25 grams fiber.

Roasted Loin of Pork

Active Work Time: 10 minutes * Total Preparation Time: 1 1/2 hours plus 3 hours chilling

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Serve this with Caramelized Onions and Dried Cranberries.

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2 teaspoons minced garlic

1 tablespoon fresh thyme leaves

1 tablespoon olive oil

1 (2-pound) center-cut pork roast, tied together, trimmed of all but thin surface fat

Salt

Freshly ground pepper

1/4 cup balsamic vinegar

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Combine the garlic, thyme and oil in small dish. Rub the mixture over the entire surface of the meat. Season the surface with salt and pepper. Chill the pork several hours, preferably overnight, wrapped airtight. Let it come to room temperature before cooking.

Heat the oven to 375 degrees. Set the roast in a shallow roasting pan.

Roast, uncovered, until an instant read thermometer registers 170 degrees, about 11/4 hours. Baste the pork with the vinegar as it cooks. Transfer the meat to a cutting board. Tent with foil. Let the roast rest 10 minutes before slicing. Pour off the pan juices into a small measuring cup; skim and discard the fat. You’ll need the juices for the Caramelized Onions and Dried Cranberries.

To serve, thinly slice the pork and arrange on a heated platter. Lightly season with salt and pepper. Top with caramelized onions and cranberries. Serve immediately.

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4 servings. Each serving: 444 calories; 167 mg sodium; 140 mg cholesterol; 27 grams fat; 9 grams saturated fat; 1 gram carbohydrates; 45 grams protein; 0.05 gram fiber.