Pork Loin Roast

Method

1. Preheat the oven to 375°F. Line a rimmed sheet pan with foil or parchment.
2. In a small bowl, mix the paprika, garlic powder, onion powder, thyme, rosemary, salt, and pepper.
3. Pat the pork loin dry. Lightly mist with cooking spray (helps the rub stick), then massage the spice mix into every side.
4. Heat the olive oil in a large skillet over medium and sear the pork until well browned on all sides, about 3 minutes per face. Transfer to the sheet pan, fat-cap up.
5. Whisk the glaze ingredients together — garlic, honey, soy, mustard, oil. Set aside 2 tablespoons of the glaze for the vegetables and brush the rest generously over the seared pork.
6. Roast for 25 minutes.
7. Meanwhile, toss the Brussels sprouts and butternut squash with the remaining tablespoon of olive oil and the reserved 2 tablespoons of glaze.
8. Pull the pan from the oven and arrange the vegetables around the pork in a single layer. Tent loosely with foil to keep the top of the roast from over-browning.
9. Return to the oven for another 25 to 30 minutes, stirring the vegetables once halfway through. The pork is done when an instant-read thermometer registers 145°F (63°C) at the centre.
10. Tent loosely with foil and rest for 10 minutes — this is non-negotiable. Slice and serve with the vegetables.