Garlic and Herb Pork Roast With Potatoes, Wilted Spinach, and Cooling Cucumber Cream Recipe

Set a roasting pan over high heat and add a few glugs of EVOO, letting it shimmer on the surface. Sear every surface of the pork roast until it's browned and caramelized to a golden brown. Start with the bottom, then the cut sides, using tongs to flip as it colors. Brown each tip, and finally, press the pork skin onto the hot oiled surface.

The aromas filling the house as the fat hits the heat are a good sign you're on the right track.

Slice the remaining white onions into strips. In the large bowl previously used for the potatoes (which should still have residual herbed EVOO, salt, and pepper), toss the onion strips with a few more glugs of oil and another handful of oregano leaves.

Douse a healthy serving of balsamic vinegar over this blend, stirring it all up very well to coat each crisp slice of onion. Toss every few minutes to quick-pickle the onions, transforming their flavor from pungent to sweet.