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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:


  • 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


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

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