• Coarsely chop the walnuts.

In a dry large frying pan over medium heat, toast the walnuts, stirring often, until golden brown, 2 to 3 minutes. Transfer to a plate to cool. Wipe out the pan.

• Peel and coarsely chop enough onion to measure ¾ cup [1½ cups].
• Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
• Strip enough thyme leaves from the stems to measure 1 teaspoon [2 tsp]. Save any remaining thyme for another use.
• Pat the pork dry with a paper towel. Cut the pork into ½-inch pieces; season lightly with salt and pepper.

In the same pan used for the walnuts, warm 1 tablespoon [2 TBL] oil over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to caramelize, 3 to 5 minutes. Add the garlic, thyme, and pork and cook, stirring occasionally, until the onion is caramelized and the pork is browned and almost cooked through, 2 to 3 minutes.
Stir in 1 tablespoon [2 TBL] white wine (from your pantry) or water, scraping up any browned bits from the bottom of the pan, and cook until the pork is cooked through, 1 to 2 minutes. Remove from the heat and let cool slightly, then season to taste with salt and pepper.
While the pork cooks and cools, prepare the remaining ingredients.

• Trim the root ends from the romaine hearts; coarsely chop the leaves.
• Strip the parsley leaves from the stems; coarsely chop the leaves.

Transfer the romaine to individual bowls, top with the pork, and drizzle with as much Caesar dressing as you like. Garnish with the walnuts, parsley, and dried cranberries and serve any remaining dressing on the side.