1.   Arrange slices around pork roast or serve as side dish.

2.   Belgian endive braised with a bit of cream, then glazed under the broiler make a memorable side dish to pork roast.

3.   A plain pork roast gets a boost from this fragrant spice rub.

4.   Also check out www.otherwhitemeat.com for more recipes, including a margarita pork roast and Poblano potato salad.

5.   Burrows, an internist and geriatrician, used to eat lunch of pork roast at a Cuban restaurant or veal and peppers at the sub shop.

6.   Christian Delouvrier of Lespinasse, who is from Toulouse, stuffs a pork roast with prunes.

7.   Cuts such as shoulder roast, which may be labeled Boston butt or a blade end pork loin roast, are ideal.

8.   For instance, giblets might accidently get cooked inside a turkey or the absorbent pad from a pork roast might end up in the oven.

9.   For large but still tender cuts, including pork loin roast or leg of lamb, it is best to start high, then lower the temperature.

10.   He pounds wild fennel seeds into powder, mixes it with salt and flavors pork roast with it, and he adds the chopped feathery leaves to vinaigrettes.