1 ½ - 4 pound pork roast (I prefer a loin roast, but any kind is fine)
Your choice of any of the following:
Small new potatoes
Red Cabbage or White Cabbage
Whole grape tomatoes or quartered whole tomatoes
Sesame, Olive, or Walnut Oil
Coarse Ground Salt
How to make it
Preheat oven to 375°. The pork roast will need 20 minutes per pound to cook, and the vegetables will need about 30-45 minutes to cook
Place the roast, fat side up, on a roasting rack or in a suitably-sized pan and roast 20 minutes per pound. Time things so that the roast will come out of the oven at least 5 minutes before the vegetables, so that it will have time to "rest."
Cut the vegetables into slightly-larger-than-bite-sized chunks. Arrange them attractively in a pan. I like to make “stripes” of each type of vegetable, but you may also choose to strew them, confetti-like, in a random pattern. Sprinkle, spray, or brush on the flavorful oil of your choice, lightly salt them, and roast until done, about 30-45 minutes.