- 1 (4 to 5 pound) pork loin, trimmed and cleaned
- 10 cloves garlic, peeled
- 1 1/2 tablespoons Emeril's Rib Rub
- 2 1/4 teaspoons salt
- 1 3/4 teaspoons freshly ground black pepper
- 3/4 cup freshly squeezed orange juice
- 7 tablespoons olive oil
- 3/4 pound beets, scrubbed well, trimmed and cut into quarters
- 2 medium onions, peeled cut into quarters
- 3 large parsnips, peeled and cut in 1/2
- 3 large carrots, peeled and cut in 1/2
- 1 pound small red bliss potatoes, cut into quarters
- 1 1/2 tablespoons minced shallots
- 2 cups chicken stock or low-sodium chicken broth
- 1/4 teaspoon chopped fresh thyme leaves
- 1 tablespoon cornstarch
- 1 tablespoon water
With a small, sharp knife, make 12 (1 1/2-inch deep) slits around the outside of the pork loin. Cut 6 of the garlic cloves in half lengthwise and insert one half clove into each slit. Rub the pork with the Rib Rub, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper. Place the loin in a zip-top plastic bag or glass dish and pour the orange juice and 3 tablespoons of the oil over the pork. Marinate in the refrigerator for 2 hours, turning occasionally.
Remove the pork from the marinade and pat dry. Transfer the marinade to a saucepan, bring to a boil, and reduce to 3 tablespoons, about 6 minutes. Set aside and reserve for the gravy.
Preheat the oven to 425 degrees F.
Combine the beets with 1 tablespoon of the olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of the pepper in a small bowl.
In a separate, large bowl, combine the onions, parsnips, carrots, potatoes, remaining 4 garlic cloves, and remaining 3 tablespoons olive oil and toss to combine. Season with the remaining 1 teaspoon salt and remaining 3/4 teaspoon pepper.
Arrange mixed vegetables and the beets in the bottom of a small roasting pan. Place the pork loin on top of the vegetables and roast for 20 minutes. Reduce the oven temperature to 325 degrees F and until an instant-read thermometer registers 145 degrees F, 1 hour to 1 hour and 5 minutes.
Transfer the pork to a cutting board to rest for 10 minutes. Tent the pork and the vegetables with aluminum foil to keep warm.
In a small bowl, whisk together the cornstarch and water. Add to the gravy mixture and bring to a boil. Let the sauce boil for 1 minute, whisking constantly. Remove from the heat and carefully pour into a gravy boat.
Carve the pork, arrange on a large platter, and surround with the root vegetables. Pass the gravy at the table.