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Coarse salt and freshly ground pepper

1 tablespoon extra-virgin olive oil

2 tablespoons finely chopped fresh rosemary, plus several sprigs

¼ pound pancetta (Italian bacon) or bacon, thinly sliced

8 to 10 cipollini or small white onions, unpeeled

1 teaspoon unsalted butter, softened

1 teaspoon all-purpose flour

1 cup chicken stock, preferably homemade

1. Preheat the oven to 375°F. Season the pork with salt and pepper. Heat the oil in a large cast-iron skillet over medium heat. Sear the pork on all sides until browned, about 10 minutes. Remove from heat.

2. Rub the pork with the chopped rosemary; wrap with the pancetta, overlapping strips slightly. Lay a rosemary sprig on top; tie the pork with kitchen twine. Scatter onions and rosemary sprigs around the pork. Roast in the oven, basting occasionally with cooking juices, until the internal temperature is 145°F on a meat thermometer, 35 to 40 minutes. Remove from the oven. Transfer the pork and onions to a platter; cover with foil.

3. Make the pan sauce: In a small bowl, combine the butter and flour. Pour off the fat from the skillet; place over medium heat. Add the stock, scraping bottom of skillet to loosen browned bits. Bring to a boil; reduce the liquid slightly, about 2 minutes. Whisk in the butter mixture; cook until thickened. Season with salt and pepper. Serve hot with the pork and onions.

five-spice pork tenderloin

SERVES 6

Five-spice powder is a pungent seasoning mix used widely in Chinese cooking. It is made of equal parts ground cloves, cinnamon, fennel seed, star anise, and Szechuan peppercorns. For a recipe, see Basics.

¼ cup Chinese five-spice powder

2 teaspoons coarse salt

1 pork tenderloin (about 1¾ pounds)

3 tablespoons canola oil

1. Preheat the oven to 400°F. Combine the spice powder and salt on a plate; generously coat the pork tenderloins. Heat a large ovenproof skillet over medium-high heat, and pour in the oil. Add the tenderloins; brown well on all sides, about 4 minutes per side.

2. Transfer to the oven, and roast until the meat is cooked through, about 15 minutes or until a meat thermometer inserted in the center registers 160°F. Remove from the oven; let rest 5 minutes before slicing. Serve.

grilled sausage with arugula pesto

SERVES 4

Save extra pesto to use on other grilled meats or fish. It will last up to 1 week in the refrigerator.

1 bunch (about 4 ounces) arugula, stems trimmed, washed

4 cloves garlic, peeled and smashed

1 cup freshly grated Parmesan cheese

1½ teaspoons coarse salt

½ teaspoon freshly ground pepper

½ cup extra-virgin olive oil

8 assorted Italian pork sausages, both hot and sweet varieties (about 1 pound)

1. Make the pesto: Place the arugula and garlic in the bowl of a food processor. Pulse until finely chopped, scraping down the sides if necessary. Add the cheese, salt, pepper, and olive oil, and puree until smooth and well combined.

2. Heat a grill to medium-high. Prick the sausages with a fork to allow excess fat to drip. Grill until cooked through, about 4 minutes per side. Serve the pesto over the grilled sausages.

boneless pork chops with apple chutney

SERVES 4

4 tablespoons olive oil

2 teaspoons coarse salt, plus more for seasoning

1 teaspoon freshly ground black pepper, plus more for seasoning

4 boneless center-cut pork chops, cut ¾ inch thick (1¼ pounds)

1 large onion, cut into ½-inch dice

4 green apples (such as Granny Smith), peeled, cored, and cut into ½-inch dice

½ cup cider vinegar

½ cup golden raisins

1 teaspoon ground ginger

¼ teaspoon dry mustard

Pinch of cayenne pepper

1. Preheat the oven to 400°F. Heat 2 tablespoons olive oil in an ovenproof skillet over medium heat. Sprinkle salt and pepper on both sides of the pork chops; add to the skillet. Sauté until golden brown, about 2 minutes; flip. Cook 2 minutes more; place the pan in the oven. Roast until the meat is cooked through and registers 155°F on an instant-read thermometer, about 5 minutes. Transfer to a platter.

2. Meanwhile, in a large saucepan, heat the remaining 2 tablespoons