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.
Add the reserved pan juices, shallot, chicken stock, and thyme to the pan with the reduced orange marinade. Bring mixture to a boil and cook until reduced by 1/3 in volume, about 10 minutes.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	867.82 Kcal (3633 kJ)
Calories from fat	358.96 Kcal
		% Daily Value*
Total Fat	39.88g	61%
Cholesterol	225.42mg	75%
Sodium	1375.39mg	57%
Potassium	2403.94mg	51%
Total Carbs	39.22g	13%
Sugars	12.33g	49%
Dietary Fiber	5.39g	22%
Protein	86.66g	173%
Vitamin C	46mg	77%
Vitamin A	0.4mg	12%
Iron	81.6mg	454%
Calcium	126.2mg	13%

Amount Per 100 g
Calories	119.67 Kcal (501 kJ)
Calories from fat	49.5 Kcal
		% Daily Value*
Total Fat	5.5g	61%
Cholesterol	31.08mg	75%
Sodium	189.66mg	57%
Potassium	331.49mg	51%
Total Carbs	5.41g	13%
Sugars	1.7g	49%
Dietary Fiber	0.74g	22%
Protein	11.95g	173%
Vitamin C	6.3mg	77%
Iron	11.3mg	454%
Calcium	17.4mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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