Roast pork is both delicious and cheap. Kind of reminds me of a girl I met in Mexico—but that's another story. P.S. Have you ever had roast pork on a bun with a salad? Hmm.
You can buy your roast boneless or with the bone in. Either way, cut 3-4 slits in it. Salt and pepper the slits and shove in chunks of garlic. Heavily salt and pepper the roast all over. Then sprinkle rosemary and chopped fresh sage all over as well.
Put into a roasting pan (on a rack) and roast in oven at 400°F for 20 minutes (fat side down). Then turn (fat side up), reduce heat to 375°F, and cook another hour.
When roast is three-quarters cooked, pour over top:
Continue cooking another 20-30 minutes. It’s ready when the internal temperature hits 160°F.
If your roast has a bone, remove it before carving. Serve with applesauce or pour drippings over top if you went with the plums.