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1
With a small, sharp knife, make 12 (1 1/2-inch deep) slits around the outside of the pork loin.
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2
Cut 6 of the garlic cloves in half lengthwise and insert one half clove into each slit.
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3
Rub the pork with the Rib Rub, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper.
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4
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.
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5
Marinate in the refrigerator for 2 hours, turning occasionally.
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6
Remove the pork from the marinade and pat dry.
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7
Transfer the marinade to a saucepan, bring to a boil, and reduce to 3 tablespoons, about 6 minutes.
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8
Set aside and reserve for the gravy.
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9
Preheat the oven to 425 degrees F.
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10
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.
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11
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.
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12
Season with the remaining 1 teaspoon salt and remaining 3/4 teaspoon pepper.
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13
Arrange mixed vegetables and the beets in the bottom of a small roasting pan.
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14
Place the pork loin on top of the vegetables and roast for 20 minutes.
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15
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.
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16
Transfer the pork to a cutting board to rest for 10 minutes.
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17
Tent the pork and the vegetables with aluminum foil to keep warm.
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18
Add the reserved pan juices, shallot, chicken stock, and thyme to the pan with the reduced orange marinade.
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19
Bring mixture to a boil and cook until reduced by 1/3 in volume, about 10 minutes.
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20
In a small bowl, whisk together the cornstarch and water.
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21
Add to the gravy mixture and bring to a boil.
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22
Let the sauce boil for 1 minute, whisking constantly.
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23
Remove from the heat and carefully pour into a gravy boat.
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24
Carve the pork, arrange on a large platter, and surround with the root vegetables.
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25
Pass the gravy at the table.
