Pork Loin Roast

INGREDIENTS:

Pork Loin and Vegetables

• 3 tablespoons brown sugar

• 1 teaspoon ground ginger

• 1 teaspoon ground cumin

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon ground mustard

• ½ teaspoon thyme leaves

• ½ teaspoon marjoram

• ¼ teaspoon ground cayenne pepper

• ¼ teaspoon crushed red pepper

• 1½ tablespoons olive oil

• 3½–4 lbs boneless pork loin roast

• 4 medium potatoes, halved

• 4 large carrots, peeled and cut into chunks

• 2 medium onions, halved

Honey Mustard Garlic Glaze

• 1 tablespoon butter

• 2 cloves garlic, minced

• ¼ cup pineapple or orange juice

• 3 tablespoons honey

• 1½ tablespoons spicy brown mustard

• 3 tablespoons low sodium soy sauce

• 2 tablespoons ketchup

• 1 tablespoon cider vinegar

• 1 tablespoon fresh grated ginger (or 1 teaspoon dried ginger)

• Kosher salt and freshly ground black pepper

DIRECTIONS:

Prepare the Pork Loin

Trim any excess fat over ¼ inch from the pork loin and pat it dry with paper towels. In a small bowl, mix the brown sugar, ginger, cumin, garlic powder, onion powder, ground mustard, thyme, marjoram, cayenne, and crushed red pepper. Rub the spice mixture all over the pork loin, then refrigerate for 1–2 hours.

Sear and Roast

Preheat your oven to 375°F (190°C). Heat the olive oil in a large skillet or Dutch oven until hot enough for a drop of water to sizzle. Sear the pork on all sides until deep golden brown. Transfer to a large roasting pan or casserole dish and arrange the potatoes, carrots, and onions around it. Roast for 1–1¼ hours, or until the pork reaches 145°F (63°C) internally.

Make the Glaze

While the pork roasts, melt butter in a small saucepan over low heat. Add garlic and cook for 1 minute, stirring constantly. Stir in the juice, honey, mustard, soy sauce, ketchup, cider vinegar, and ginger. Season with salt and pepper, then simmer for 2–3 minutes.

Glaze and Rest

Baste the pork with the glaze every 15–20 minutes during roasting. Once cooked, cover the roast loosely with foil and let it rest for 15 minutes before slicing. Serve with the roasted vegetables and any remaining glaze drizzled over the top.