Instructions
1. Prepare and Season the Pork:
Pat the pork loin dry with paper towels. If desired, trim excess fat, leaving a ¼-inch layer. In a small bowl, combine all the dry rub ingredients. Rub the mixture evenly over the entire surface of the pork. Cover and refrigerate for 1-2 hours to allow the flavors to penetrate.
2. Sear for Flavor:
Preheat your oven to 375°F (190°C). Heat olive oil in a large Dutch oven or skillet over medium-high heat. Sear the pork loin on all sides until a deep golden-brown crust forms, about 2-3 minutes per side.
3. Arrange the One-Pan Meal:
Transfer the seared pork loin to a roasting pan. Arrange the chopped carrots, halved potatoes, and onions around it.
4. Prepare the Glaze:
While the oven heats, make the glaze. In a small saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant. Add the remaining glaze ingredients (juice, honey, soy sauce, ketchup, vinegar, mustard, and fresh ginger). Whisk to combine and simmer for 2-3 minutes until the sauce slightly thickens. Set aside.
5. Roast and Glaze:
Place the roasting pan in the preheated oven. Roast for 60-75 minutes, brushing the pork generously with the glaze every 15 minutes. The roast is done when an internal thermometer inserted into the thickest part reads 145°F (63°C).
6. Rest and Serve:
Once cooked, remove the pork from the oven. Transfer it to a cutting board, tent loosely with foil, and let it rest for 15 minutes. This allows the juices to redistribute, ensuring a moist result. Slice the pork and serve with the roasted vegetables, drizzling with any remaining warm glaze.
Chef’s Notes & Tips
Bring to Temperature: For more even cooking, take the pork out of the refrigerator 30-60 minutes before searing.
Don’t Skip the Sear: Searing creates a flavorful crust through the Maillard reaction and adds significant depth to the final dish.
Glaze Management: If the glaze thickens too much while sitting, add a teaspoon of water or juice and reheat gently.
Vegetable Swap: Feel free to use other root vegetables like parsnips, sweet potatoes, or whole garlic cloves.
Resting is Key: Resisting the urge to slice the pork immediately is crucial for a juicy, tender roast
