When I look at the massive tome that Roasting A Simple Art turned out to be, I think that I have exhausted the subject. However, for my up and coming book I wanted new roasting recipes. The techniques and timing are the same; but the seasonings and accompaniments are new. For instance, I have made a new version of one of my favorites, the boned and rolled loin of pork. This roast was a three pound boned loin with the bones roasted at the same time. The pork was rolled in a teaspoon of dried marjoram, one of dried, crumbled sage, one teaspoon of kosher salt and an eighth of a teaspoon of ground black pepper.
The oven was as usual turned to 500 degrees with the rack in the middle. Th roast went in with the bones to one side. After twenty minutes, I added two pounds of cippoline onions, peeled with the root end dug out. I turned them in the liquid in the pan with a teaspoon of kosher salt and continued to roast for another thirty minutes.
I took the pan out the oven and put the roast, the bones and the onions on a platter. I deglazed the pan with 1 quarter cup of water and drizzled it around the food.
It looked and tasted sensational. It would serve six normal people and four of many of my friends.