Read Sunday Roasts for Free Online Page B

with foil, and let rest for 10 minutes.

    4. Skim off and discard any fat in the roasting pan/tray. Add the wine sauce and the remaining orange zest and set the pan/tray over 1 to 2 burners on high heat and bring to a simmer, stirring frequently.

    5. To serve, cut the pork into diagonal slices ½ in/12 mm thick and drizzle with some sauce. Pass extra sauce separately.

    SIDES : Serve this roast with some creamy polenta seasoned with grated Gruyère cheese and Brussels sprouts sautéed with garlic. For a holiday menu, offer the Wild Rice with Roasted Grapes and Walnuts and tender green beans.

    LEFTOVER TIP : Slices of this tenderloin are delicious simply warmed up with some of the sauce. You could also use the pork in a sandwich. Use sourdough bread slices or a crusty baguette and top with leftover pork, sliced white cheddar, and some of the sauce, brought to room temperature.

    MARKET NOTE : Cranberry juice cocktail is available in the juice aisle of the supermarket.

Cumin-Rubbed Pork Tenderloins with Fresh Peach Salsa
    When temperatures soar and you are looking for a quick, easy, and cooling main course, these tenderloins are the answer. The pork needs only about 20 minutes in the oven, and the colorful, bracing salsa can be assembled in just a few minutes.

    Serves 4 to 5

    COST : Moderate

    PREP TIME : 25 minutes, including making the salsa

    START-TO-FINISH TIME : 1 hour, including resting time for cooked meat

    2 tsp ground cumin
    1 tsp kosher salt
    1 tsp freshly ground black pepper
    2 pork tenderloins, about 1 lb/455 g each, trimmed of excess fat
    Olive oil for sautéing
    Fleur de sel (optional)
    Fresh Peach Salsa

    1. Arrange a rack at center position and preheat the oven to 400°F/200°C/gas 6.

    2. In a small bowl, mix together the cumin, salt, and pepper. Rub this mixture over all the surfaces of the tenderloins. Add enough oil to coat the bottom of a large, heavy, ovenproof frying pan and set it over medium-high heat until the oil is hot. Add the tenderloins and brown on all sides, for 5 minutes.

    3. Roast the pork until a thermometer inserted into the thickest part of the meat registers 150°F/65°C, for about 20 minutes. Remove the tenderloins to a carving board and let rest for 10 minutes.

    4. To serve, slice the pork ½-in/12-mm thick and arrange, slightly overlapping, on a platter. If desired, sprinkle the slices lightly with fleur de sel. Spoon some peach salsa over the slices and pass any extra salsa in a bowl.

    SIDES : Couscous tossed with butter and minced chives and 5-Minute Roasted Sugar Snap Peas would make ideal sides to this main course.

    LEFTOVER TIP : Slices of this pork are just as good served cold as warm, especially when accompanied by some of the peach salsa. For a great sandwich, spread some mayo on lightly toasted whole-wheat bread, top with pork, then with salsa, and finally with a few baby spinach leaves.

Pork Loin with a Blue Cheese Stuffing and Roasted Pears
    Natural partners, blue cheese and pears can be used inventively to turn an ordinary pork loin into something extra-special. The cheese finds its way into the herbed bread stuffing, which is packed compactly into the center of this boneless roast. Quartered pears, brushed with a balsamic glaze, roast alongside the meat. The pork slices with their delicious nuggets of stuffing are napped with a simple pan sauce and garnished with golden pear wedges.

    Serves 6

    COST : Moderate

    PREP TIME : 30 minutes, including making the fresh bread crumbs

    START-TO-FINISH TIME : 1 hour, 40 minutes, including resting time for cooked meat

    One 2½-lb/1.2-kg center-cut boneless pork loin, trimmed and tied
    2 tbsp dried crushed rosemary (see cooking tip)
    2 tbsp dried thyme leaves
    1 tsp kosher salt
    1 tsp freshly ground black pepper
    1½ cups/85 g fresh bread crumbs (see cooking tip)
    1 cup/115 g crumbled blue cheese
    3 tbsp plus 1 cup/240 ml reduced-sodium chicken broth
    4 to 5 tbsp/60 to 75 ml olive oil
    3 tbsp balsamic vinegar
    3 slightly