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