Instructions: Position a rack in the lower third of an oven and preheat to 425 degrees. Lightly coat a heavy roasting pan with olive oil.

Trim the onions, then peel and cut a shallow cross in the root end. Fill a saucepan three-fourths full with water and bring to a boil over medium-high heat. Add the onions, return the water to a boil, and boil for 2 minutes. Drain the onions and set aside.

Wipe any moisture from the pork loin with paper towels. Rub the loin all over with olive oil. Sprinkle with the chopped thyme and season lightly with salt and pepper. Place the pork loin, fat side up, in the roasting pan (without a rack) and add the 1/2 cup wine. Surround the meat with the onions.

Roast, stirring the onions occasionally and basting the meat and onions a few times with extra wine or the pan juices, until the loin and onions are lightly golden and the juices run clear when the loin is pierced with a knife., 50 to 70 minutes. To test for doneness, insert an instant-read thermometer into the center of the meat; it should read 160 to 165 degrees.

Remove from the oven and transfer the roast to a warmed platter; cover loosely with aluminum foil and set aside in a warm place. Using a slotted spoon, transfer the onions to a bowl and cover to keep warm. Pour the juices from the pan into a medium saucepan. Let stand for a few minutes to allow the fat to rise to the surface, then skim off the fat with a large spoon and discard. Stir the cornstarch mixture into the juices, place over medium-low heat, and bring to a boil, stirring constantly. When the mixture thickens, season to taste with salt and pepper. If it thickens too much, add a little water or wine to thin to proper consistency. Return the onions to the sauce and coat well.

To serve, cut the meat into slices 1/2-inch thick and layer them on the platter. Surround the meat with the onions and their sauce. Garnish with the thyme sprigs.

This recipe yields 6 servings.

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