Bright Citrus Pork Roast

1. Marinate the pork. In a zip-top bag or bowl, mix orange zest and juice, lemon zest and juice, olive oil, garlic, Dijon, honey, salt, paprika, oregano, black pepper, and red pepper flakes. Add the pork loin and coat well. Marinate 30 minutes to 12 hours in the fridge. Before roasting, let the pork sit out for 20 to 30 minutes so it cooks more evenly.
2. Heat the oven. Preheat to 425°F. Line a rimmed sheet pan with foil or parchment for easy cleanup.
3. Prep the vegetables. Toss onion, carrots, and peppers with olive oil and salt directly on the sheet pan. Push them toward the edges to leave room for the roast in the center. Add orange and lemon slices if using. Veg note: If you want the peppers more crisp-edged than soft-sweet, you can add them halfway through roasting instead of at the start.
4. Roast, high then moderate. Set the pork in the center of the pan on a rack if you have one, or directly on the pan if you do not. Pour any extra marinade over the vegetables, not directly on top of the pork. Roast for 15 minutes at 425°F, then reduce heat to 350°F and continue roasting 30 to 45 minutes, until the thickest center reads 140 to 145°F. Thermometer tip: Insert it into the thickest part of the roast, aiming for the center, and avoid touching the pan or rack. Pan tip: If the sheet pan looks dry or the sugary bits look like they’re headed toward bitter, splash in 2 to 4 tablespoons broth (or water). It keeps the drippings usable and the vibes good.
5. Rest the roast. Transfer pork to a cutting board and tent loosely with foil. Rest 10 to 15 minutes. Your goal is 145°F after resting, and this is where juiciness happens. Do not toss the juices on the cutting board. They are sauce gold.
6. Make the citrus pan sauce. Pour any juices you can from the sheet pan into a small saucepan (if the veggies drank most of it, that’s normal). Add any juices from the cutting board. Add 1/4 cup broth, orange juice, lemon juice, and honey. Simmer 3 to 6 minutes until slightly reduced. For a thicker sauce, whisk in the cornstarch slurry and simmer 1 minute. Off heat, swirl in butter or olive oil for shine. If the sauce tastes sharp, add a little more honey. If it tastes flat, add a pinch of salt.
7. Slice and serve. Slice pork across the grain and serve with the roasted veggies. Spoon sauce over the top, scatter herbs if you like, and act like this was a big production.

Tasting note: Sauce is basically a friendly argument between acid, salt, and sweetness, so let them work it out.