Preheat the oven to 400°F (200°C).
Peel the potatoes and cut them into very thin slices. If you have a fancy slicing machine proudly employ its services, otherwise careful of your fingertips!
Chop the onions. Mix together with the potatoes and salt and pepper to taste.
Salt and pepper the pork roast and place it in a buttered roasting pan.
Arrange the potato-onion mix around the roast and pour over ¼ cup of white wine or water.
Divide the butter into small pieces and place these on top of the potato-onion-wine moat.
Roast 1 hour 15 minutes, turning the potatoes from time to time. I highly advise using a meat thermometer to ensure that you don’t overcook the roast.
Serve the roast sliced and crowned with the delicious simplicity of the country kitchen.