Honey-Glazed Pork Loin with Fennel and Cumin Roasted Carrots

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Pat the pork loin dry with paper towels and let it sit at room temperature for 10 minutes while you prepare the rest.

2. 2

   In a small bowl, mix the honey, 1 tablespoon olive oil, minced garlic, Dijon mustard, lemon juice, lemon zest, fresh thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth.

3. 3

   In another bowl, toss the carrots and fennel with the remaining 2 tablespoons olive oil, ground cumin, sweet paprika, the remaining salt, and the rest of the black pepper.

4. 4

   Heat a large oven-safe skillet or a regular skillet over medium-high heat. Sear the pork loin for 2 to 3 minutes per side until nicely browned.

5. 5

   Transfer the pork to a roasting pan if your skillet is not oven-safe. Arrange the seasoned carrots and fennel around it. Pour the vegetable broth into the bottom of the pan, being careful not to wet the top of the pork too much.

6. 6

   Brush half of the glaze over the pork loin and roast at 220°C / 425°F for 15 minutes.

7. 7

   Open the oven, carefully toss the carrots and fennel, brush the pork with the remaining glaze, and reduce the temperature to 190°C / 375°F. Continue roasting for 20 to 25 minutes more, or until the thickest part of the pork reaches an internal temperature of 63°C / 145°F.

8. 8

   Remove the pan from the oven. Transfer the pork to a cutting board, loosely cover with foil, and let it rest for 8 minutes. Meanwhile, return the vegetables to the oven for 5 more minutes at 190°C / 375°F if you want deeper color.

9. 9

   Slice the pork into medium-thick pieces and serve with the carrots, fennel, and the pan juices spooned over the top.