Preheat oven to 500 degrees. Stud a 2- to 4-pound boneless sirloin pork roast with slices of garlic (1 to 2 cloves total), then rub 1 teaspoon of olive oil over the meat, and salt and pepper it liberally. Place the meat directly onto the bottom of a roasting pan (do not use the roasting rack) and stick it in the oven. The cooking time should be about 15 minutes per pound.

Once the pork is in the oven, chop a few potatoes, carrots, and onions into large (1-inch-cubed) chunks and toss them with enough oil to coat, then season with salt and pepper. Calculating that the pork cooks at about 15 minutes per pound, when you're about 20 minutes out, pour the vegetables into the pan around the pork.

The pork has finished roasting (a juicy medium) when a meat thermometer stuck into its center registers 140 degrees. Take out the pan, remove the meat and browned vegetables, and move the pan to the stovetop, over medium heat. Add ½ cup of red wine, stirring it to dissolve the browned bits of juice and breathing in the alcohol fumes so they don't go to waste. When this glaze has reduced by half, you can spoon it over the pork. I whisked in a couple tablespoons of room-temperature butter at the end to give the sauce some shine, but you don't have to.