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 / Updated  / Source: TODAY recipes

New York Times columnist Mark Bittman makes a comforting meal of herb-rubbed roast pork, sautéed mushrooms and golden brown sweet potatoes. And remember: There's good pork and then there's better pork. Bittman recommends buying meat that has been sustainably raised.

Roast pork with herb rub

Mark Bittman, "How to Cook Everything: The Basics"

Pan-cooked (sautéed) mushrooms

Mark Bittman, "How to Cook Everything: The Basics"

Sweet potatoes

Mark Bittman, "How to Cook Everything: The Basics"