Oh, my. I want to have Mark Bittman's love children.
So, secure a one pound pork loin from your friendly local proprietor of locally, humanely raise pork. Come home from the farmer's market and chuck it in the freezer for a few weeks.
One rainy Saturday evening, discuss dinner options with your boyfriend. When he shows interest at pork roast, say "okay."
Come home and thaw the roast.
Pull out your favorite cooking vessel
($25 when Amazon did their insane cookware sale before Christmas, score). Rub the bottom with a little oilve oil, to keep things from sticking.
Crack open your copy of How to Cook Everything
(thank you lycantras
). Turn to the pork roast section. Read. Nod. Start from his recipe, but wander off a bit.
Preheat your oven to 475. Meanwhile, cut up a couple of potatoes, a couple of carrots, and a couple onions. Spread out on the bottom of the pan.
Mix a teaspoon of dried rosemary, a touch of cayenne, a tablespoon of sugar, a large clove of garlic, and some salt and pepper in a bowl. Rub all over your roast. Put the roast on top of the vegetables. Pour in about a cup of chicken broth (or vegetarian "chicken" broth if you're a damn hippie and that's what your co-op stocks in bulk). Cover and put in the oven for 10 minutes.
After 10 minutes, crank down the temp to 325. Give it another 15 minutes. Check the temperature of the roast with an instant read thermometer. Have it hit 139, which is not the specified 140 to 150. Put it in for another 15 minutes. Have it hit 180. Pull out the roast. Let rest for a few minutes. Slice up. Serve up with some of the vegetables. Moan in pleasure. Eat with some bread to sop up some of the juices, and a couple of kamikazes. Be glad that there's enough leftover for another night's dinner.
This was insanely good, and took about 20 minutes hands on time. No pictures, because I was too busy eating.