I sliced up a few onions into rings and put down about a half-inch
blanket of onion slices in the blue baking dish I stole from kili
(it was you, wasn't it, kili?). Then I put a pork roast on the bed
of onions. As my mother directed, I put tons of garlic powder and
paprika on it (fat side up), and a bit of salt and pepper.
Half-dozen or so smallish whole red potatoes around the edges, and
it went into the oven uncovered at 350F. The house smells *amazing*
right now. (Mom says a half-hour per pound, so it should be done
rignt in time for dinner; I'll go look up what temperature it should
be, just in case.)

Serene
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Serene wrote:

I sliced up a few onions into rings and put down about a half-inch
blanket of onion slices in the blue baking dish I stole from kili
(it was you, wasn't it, kili?). Then I put a pork roast on the bed
of onions. As my mother directed, I put tons of garlic powder and
paprika on it (fat side up), and a bit of salt and pepper.
Half-dozen or so smallish whole red potatoes around the edges, and
it went into the oven uncovered at 350F. The house smells *amazing*
right now. (Mom says a half-hour per pound, so it should be done
rignt in time for dinner; I'll go look up what temperature it should
be, just in case.)


SOunds good. Better than my dinner. We had a disappointing half leg of
lamb, apparently the part with all the bone and fat
:-(
$18 for a chunk of meat and only enough for one serving apiece, but lots of
bone and clingons to male some Scotch Broth.

One time on Usenet, Serene said:

I sliced up a few onions into rings and put down about a half-inch
blanket of onion slices in the blue baking dish I stole from kili
(it was you, wasn't it, kili?). Then I put a pork roast on the bed
of onions. As my mother directed, I put tons of garlic powder and
paprika on it (fat side up), and a bit of salt and pepper.
Half-dozen or so smallish whole red potatoes around the edges, and
it went into the oven uncovered at 350F. The house smells *amazing*
right now. (Mom says a half-hour per pound, so it should be done
rignt in time for dinner; I'll go look up what temperature it should
be, just in case.)

It sounds great! Let us know how long it does take, as I'm interested
in trying this. I've always baked my pork roasts in an open foil ring,
to keep the juices handy for gravy. But I like the sound of your
method too... :-)

--

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