Pan Roast Pork Loin

1. Preheat the oven to 200°C.

2. To make the marinade, combine the olive oil, orange juice, garlic, mustard, thyme, paprika, salt, and black pepper in a small bowl. Reserve half a cup of the marinade and refrigerate it.

3. Place the pork loin and the remaining marinade in a large Ziploc bag, and shake to mix. Seal the bag and refrigerate for 30 minutes, if time allows during prep.

4. When ready to cook, remove the pork from the bag (discard the marinade in the bag) and let the meat come to room temperature for 30 minutes, if time allows during prep.

5. In a small saucepan over medium heat, combine the reserved (refrigerated) marinade with guava jam or maple syrup and bring to a boil. Remove from heat and set aside.

6. Heat oil in a large cast-iron skillet or oven-safe skillet over medium-high heat. Swirl the oil to coat the bottom of the pan; place the pork loin fat-side down and brown the meat. Carefully flip and brown the other side.

7. Flip the pork again; add the potatoes, carrots, and thyme sprigs. Pour the marinade or guava mixture over the pork and vegetables.

8. Transfer the skillet to the preheated oven and roast. Cook to an internal temperature between 63°C-71°C with 3 minutes of resting time. Wrap the roast in aluminum foil.

9. Slice the pork into thick three-quarter-inch pieces and transfer to a serving platter with the roasted vegetables. Drizzle the pan drippings over the whole dish.

Enjoy!

*Courtesy of National Pork Board, Des Moines, Iowa