• 5 tablespoons olive oil
• 1 stalk green onion, chopped
• 8 Roma (plum) tomatoes
• 2 tablespoons balsamic vinegar
• 1 tablespoon dried tarragon
• 1 teaspoon garlic powder
• salt & pepper to taste

1. Heat oil over medium-high heat.
2. Add green onions.
3. Chop up the tomatoes and add them to the skillet with the remaining ingredients.
4. Cook for a few minutes until tomatoes soften.
5. Season with salt & pepper to taste.
6. Serve on top of roasted pork.

Well last Sunday, I roasted a pork shoulder. Meat from this section is relatively fatty, which makes for juicy, tender, and flavorful roasts as well as clogged arteries. But nonetheless, after roasting it with a simple mix of garlic powder, onion powder, fresh black pepper and kosher salt, I let it cool and froze it for future use. Tonight I used that same roast I made a few days ago and made a pork roast dinner with pan roasted tomatoes and grilled brussel sprouts. Here's my recipe for the pan roasted tomatoes with balsamic vinegar that topped my pork: