Pork Recipe

Prepare the marinade

In a medium bowl combine soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, black pepper, and kosher salt. Whisk until honey dissolves and mixture is uniform.

Marinate the pork

Place the pork loin on a cutting board and pat dry. Put pork in a zip-top bag or shallow dish and pour half of the marinade over the pork. Reserve the other half for glazing. Seal or cover and refrigerate for at least 1 hour, preferably 3–4 hours or up to overnight.

Bring to room temperature

Remove the pork from the fridge 30 minutes before cooking to come closer to room temperature; discard any marinade that has been in contact with raw pork.

Preheat oven and prepare vegetables

Preheat oven to 400°F (200°C). Toss the onion wedges, carrot pieces and halved baby potatoes with olive oil, salt, pepper and chopped thyme on a rimmed baking sheet or in an ovenproof roasting pan, arranging them to make space in the center for the pork.

Sear pork

Heat a large ovenproof skillet over medium-high heat until hot. Add 1 teaspoon neutral oil (or can use a bit of the olive oil from the vegetables). Sear the pork on all sides, 2–3 minutes per side, until nicely browned. This step locks in flavor and gives color.

Roast together

Place the seared pork in the center of the prepared baking sheet or keep in the ovenproof skillet, and arrange vegetables around it. Brush the reserved marinade over the pork. Roast in the preheated oven for 20–30 minutes, or until an instant-read thermometer inserted into the thickest part of the pork reads 145°F (63°C). Stir the vegetables once halfway through to brown evenly.

Rest the pork

Remove the pork from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 10 minutes (carryover cooking will bring it to perfect doneness). While the pork rests, return the vegetables to the oven if they need more browning for 5–7 minutes.

Finish the sauce and slice

While pork rests, pour any pan juices from the roasting pan into a small saucepan. Add 1 tablespoon butter and warm over medium heat, scraping browned bits from the pan. Bring to a gentle simmer for 1–2 minutes; if desired, whisk in 1 teaspoon honey or a splash of soy to balance. Slice the pork crosswise into 1/2-inch slices.

Arrange slices on a platter with roasted vegetables, spoon pan sauce over the meat, sprinkle chopped parsley and squeeze half a lemon over everything if using. Serve immediately.