Serve the pork with seasonal vegetables and herb-roasted potatoes. To make the latter, boil 2 pounds of small red or white skinned potatoes, left whole or halved, until firm but tender. Drain well and place in a roasting dish. Toss with 3 Tbsp. of olive oil, salt and pepper and roast in 350 degrees F oven 30-40 minutes, or until golden brown. Just before serving, toss with a mix – about 2-3 Tbsp. - of chopped fresh herbs, such as dill, chives, parsley or mint.