Roast pork loin

A too-often-ignored cut of meat, the pork loin—bone-in, please—roasts perfectly, becoming brown and crisp on the outside while remaining moist, tender, and juicy inside. The first three recipes here are quite traditional: a simple roast pork with rosemary: one with mixed vegetables: and the classic treatment, using lardons—pieces of bacon—to add extra moisture. The fourth recipe features a wonderful citrus gastrique, a caramelized sweet-and-sour sauce, and we finish with a fairly traditional Alsatian pork and cabbage—but smoke the pork. Chinese-style, beforehand.