Honey Garlic Glazed Pork Loin Roast

PORK LOIN:--
1.5 kg pork loin
1 tbsp rice bran oil
SPICE RUB:--
1 tsp sweet paprika
1 tsp SIDS CRAZY SALT
1 tsp garlic powder
½ tsp onion powder
½ tsp dried thyme
½ tsp dried rosemary
SIDS SALT & PEPPER to taste
HONEY GARLIC GLAZE:--
4 cloves garlic, minced
¼ cup honey
3 tbsp GF soy sauce
1 tbsp Dijon mustard
1 tbsp rice bran oil
VEGETABLES:--
1 tbsp olive oil
500 g brussels sprouts, cut in half
500 g butternut squash, peeled, seeds cleaned out, & cut in 2 cm cubes

Preheat oven to 190˚C. Line a rimmed baking dish with aluminium foil and set aside. Pat dry pork loin with paper towels.
In a small mixing bowl combine paprika, SIDS CRAZY SALT, garlic powder, onion powder, thyme, rosemary, SIDS SALT & PEPPER.
Lightly spray pork loin with cooking spray. This will make it easier for the spice mix to stick.
Take the spice mix and rub it all over the pork loin.
Heat oil over medium and sear the pork loin until browned on all sides; about 3-5 minutes per side. Transfer pork loin to prepared baking dish, fat-layer side up then set aside.
In a bowl, combine garlic, honey, soy sauce, mustard and oil then whisk until well combined. If too thick, add a bit more oil or soy sauce. Reserve 2 tablespoons of the sauce to use for the vegetables.
Brush remaining honey mixture over the pork loin then roast for 25 minutes.
In the meantime, toss the vegetables with a tablespoon of olive oil and the reserved honey mixture. Remove pork roast from the oven and add the vegetables all around it in one layer.
Tent a piece of foil over the pork so the top doesn't burn, but the inside continues to cook. Put back in the oven and continue to cook for 25-30 more minutes, until internal temperature of the pork loin reaches 63˚C. Use an Instant Read Thermometer to check for doneness. Stir vegetables half way through cooking.
Remove baking dish from oven and loosely cover meat and veggies with foil then rest 10 minutes. Cut the pork in slices and serve with veggies.