Grandma’s roasted pork loin with pineapple-honey glaze

Instructions

1. Preparing the pork:
   Remove excess fat, leaving only a 6 mm (1/4 inch) layer for added flavor. Pat the pork dry and let it rest for 20 minutes to relax and allow for even cooking.
2. Season generously:
   combine brown sugar, garlic powder, mustard powder, onion powder, cumin, ground ginger, thyme, marjoram, cayenne pepper, red pepper flakes, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Rub the pork with this mixture; cover and refrigerate for 1 to 2 hours if possible.
3. Sear —
   Heat the olive oil in a Dutch oven or heavy-bottomed skillet over medium-high heat until shimmering. Sear the pork on all sides until golden brown, 2 to 3 minutes per side.
4. Vegetable Roast:
   Place the pork in a roasting tin. Arrange the carrots, potatoes and onions around it; season lightly with salt and pepper. Roast at 190°C (375°F) for 60 to 75 minutes, until the internal temperature reaches 63°C (145°F).
5. To prepare the glaze:
   Melt the butter in a saucepan over medium heat. Sauté the garlic for 1 minute. Stir in the pineapple juice, honey, soy sauce, ketchup, vinegar, mustard, fresh ginger, and a pinch of salt and pepper. Simmer for 2 to 3 minutes, until it reaches a slightly syrupy consistency.
6. Baste and finish —
   Baste the pork with the glaze every 15 minutes during the last 30 minutes of cooking. Drizzle the vegetables with a little glaze to give them shine and flavor.
7. Let rest and serve —
   Place the pork on a board, cover lightly with aluminum foil and let rest for 15 minutes. Slice across the grain and serve with the roasted vegetables and the remaining sauce.