Roasted Loin of Pork
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.
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 1 1/4 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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