2 Tbsp. Olive Oil
2 teaspoons Orange Zest
1 Tbsp. Fresh Thyme Leaves
2 cups Orange Juice
2 Tbsp. Rice Vinegar
1 shallot, minced
4 Tbsp. Honey
Garnish: Dehydrated or Fresh Orange Slices (Blood Orange or Valencia), Fresh Thyme
Side: Fresh Watercress or winter greens tossed lightly with Oil and Vinegar
LET'S GET COOKING!
Preheat oven 425 F. Using a mortar and pestle, grind the zest, thyme, salt, pepper and garlic to a paste. Season the roast rubbing well on all sides. Drizzle ½ of honey on top of roast and place the pork on a lightly oiled baking pan.
Mix orange juice with rice vinegar and minced shallot. Pour in the bottom of the pan.
Roast the pork for 15 minutes and flip on the other side. Drizzle remaining honey on top and continue to roast for 10-15 minutes or until pork roast reaches an internal temperature of 145 F.
Let rest for 10 minutes before serving. Drizzle pan juices on top and garnish with fresh thyme dehydrated or fresh orange slices.