Chimichurri roast pork loin

FOR THE PORK LOIN

750g pork loin

1 tbsp olive oil

FOR THE SPICE RUB
1 tsp sweet paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried thyme
1/2 tsp dried rosemary
salt and fresh ground pepper, to taste

FOR THE HONEY GARLIC GLAZE

4 cloves garlic, minced

1 tbsp honey/agave

3 tbsp low-sodium gluten free soy sauce

1 tbsp olive oil

FOR THE VEGETABLES

1 tbsp olive oil
500g brussels sprouts,, cut in half
1 large butternut squash

Instructions 

• Preheat oven to 375˚F. Pat dry pork loin with paper towel.
• In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.
• Rub the port with the chimichurri mild
• Take the spice mix and rub it all over the pork loin.
• Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side. Transfer pork loin to your baking tray, fat-layer side up; set aside.
• In a bowl, combine garlic, honey, soy sauce, and oil; whisk until well combined. Reserve 2 tablespoons of the sauce to use for the vegetables.
• Brush remaining honey mixture over the pork loin. Roast for 25 minutes.
• In the meantime, toss the vegetables with a tablespoon of olive oil and the reserved honey mixture. Pull pork roast out of the oven and add the vegetables all around it in one layer.
• Cover the pork with a piece of foil so the top doesn't burn, but the inside continues to cook. Put back in the oven and continue to cook for 25 to 30 more minutes. Stir vegetables half way through cooking.
• Remove the tray from oven and loosely cover meat and veggies with foil; let rest 10 minutes. Cut the pork in slices and serve with veggies.