In article >, elaich > wrote:

> I found a great deal last night and bought 2. Just over 2 pounds each, bone
> in. I'd like to:
>
> 1: Cook both of them differently, and
>
> 2. Do something I've never done before. That would basically be anything
> other than oven baking.
>
> Ideas?

My personal favorite way to make pork roast is a "stab" garlic roast.

Stab the roast deeply at regular intervals (I use about every 1 square
inch) and stuff a sliver of fresh garlic clove into every stab.

Coat the top of the roast liberally with your choice of fresh herbs (I
use mexican oregano and thyme from my garden, along with dried lemon
peel and black pepper) then cover the top with some cabbage or choy
leaves to keep the herbs from drying out.

Roast at 375 for 20 minutes per lb. with some water in the roasting pan
to keep it moist.
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--Om

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