In message Melba's Jammin' > wrote:
> Don Gray > wrote:
>> In message Melba's Jammin' > wrote:
>>
>> > How do they go with pork roast? Any special recs? Pig guy was at the
>> > St. Paul farmers market this morning and I did him proud. Barb
[Snip for brevity]
>>
>> It's a simple vegetable of the onion family, but doesn't 'melt' away
>> into a dish as onions do. It can be left whole, sliced into long
>> strips, or sliced as rounds. With the roasting pork dish you are
>> preparing I would tend to use the latter.
[snippety snip]
>> Hope that helps. Don
>
> It does. Thanks, Don. When I posted, I hadn't looked at the pork loin
> "roasts" I bought. They look nothing like the loin roasts from the
> supermarket. These are about 5" wide and thicker on one side, about
> 1-1/2" max. I'm not sure how to roast/cook them. Any suggestions or am
> I complicating the simple?

Sorry for lateness in reply. I'd roast the pork in a medium casserole
dish in bacon grease or fat. Stick in A couple of rosemary twigs for
flavour. Lid on. Baste a couple of times. Surround with par-boiled
firm potatoes, (rough surfaces of spuds with a fork). Turn over when
browning. Next, knob of butter in a small frying pan. Fry rounds of
leek until softened and just turning colour. Or casserole in oven but
watch for drying out. Cheers.
--
Don