I help an elderly neighbor who is fighting cancer by bringing her home-cooked food every week. She told me that pork is her favorite protein, so I decided to make a traditional roast pork from a fattened calf in San Francisco, which is stuffed with duxels (mushrooms, shallots, garlic, herbs, etc.) and comes completely salted, seasoned and ready for frying. I've never cooked a pork roast before, but it seems quite simple and easy, which is partly why I chose it. My plan was to just use a baking tray with a stand and fry at 375F until the fat is carmelized and golden brown, then reduce to 300F to finish; approx. 1 hour or until my instant-read thermometer reaches the 135F mark. Anyway, it's pretty simple to follow, but my question is as follows…

I would also like to fry some vegetables and potatoes, and I was wondering if I could remove the rack and put the roast directly on some roughly chopped onions, celery, carrots, turnips, potatoes, etc.? I don't have a suitable frying pan, but I do have some vintage enameled Dansk baking pans (for example, for lasagna or casseroles), and I was wondering if it wouldn't be better to try to provide it with a rack and root vegetables/potatoes under it, or is it better to use a thin sheet pan (for even heat distribution) with roast right on top of vegetables/potatoes? I suppose a third alternative would be to fry the vegetables separately from the pork (albeit in the oven at the same time), but this seems like a waste of flavor and delicious lard. In any case, I plan to heat the frying pan with a couple of cups of strong cider, apple cider vinegar, tablespoons of Dijon, butter, s&P…

Just wondering what are the pros/cons of frying directly over potatoes and vegetables against using a rack, as well as a deeper enameled frying pan (or even a heavy cast iron frying pan) against a sheet frying pan, which will undoubtedly provide a more even distribution of heat on all sides of the roast. I'm not sure I can fit all these vegetables and potatoes under the counter on a thin baking sheet, that's why I'm asking. It seems much easier and probably more flavorful to just put the roast directly on the vegetables. The downside is that it would be difficult to flip them as needed; to do this, I would have to remove the roast. I would love to read your thoughts and any additional suggestions/tips that you have. Also, could you steam the potatoes before frying them in any of the above ways?