Panfried USA Pork Loin Roast

1. Preheat the oven to 204°C.

2. To make the marinade, combine olive oil, orange juice, garlic, mustard, thyme, paprika, salt, and black pepper in a small bowl. Reserve ½ cup of the marinade and refrigerate it.

3. Place the pork loin and the remaining marinade in a large Ziploc bag, mixing to coat well. Seal the bag and refrigerate for 30 minutes if time allows.

4. When ready to cook, remove the pork from the bag and let the meat come to room temperature for 30 minutes, if time allows.

5. In a small saucepan over medium heat, combine the reserved marinade with the 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 an oven-safe pan over medium-high heat. Swirl the oil to coat the bottom of the pan. Place the pork loin fat-side down and sear the meat. Carefully turn it over and sear the other side.

7. Turn the pork loin again, add the potatoes, carrots, and thyme sprigs, and pour the guava mixture or marinade over the pork and vegetables.

8. Transfer the skillet to the preheated oven and roast. Cook until the internal temperature reaches 60°–70°C, with a 3-minute rest time. Wrap the roast in aluminum foil.

9. Slice the pork into 2cm thick pieces and transfer to a serving plate with the roasted vegetables. Drizzle the skillet drippings over the entire dish.

Enjoy!

*Courtesy of National Pork Board, Des Moines, Iowa