1 boneless pork loin roast, about 2.2 lb (1 kg), untied

1/3 cup (75 ml) olive oil

4 shallots, chopped

2 tbsp fresh ginger, grated

2 tbsp (30 ml) lemon juice

2 tbsp (30 ml) maple syrup

1/4 tsp salt

2 tbsp chives, finely chopped

2 tbsp flat-leaf parsley, finely chopped

With the rack in the middle position, preheat the oven to 400°F (200°C).

In an ovenproof skillet over high heat, brown the pork roast on all sides in 1 tbsp (15 ml) of the oil. Season with salt and pepper.

Transfer to the oven and roast for 45 minutes or until a thermometer inserted in the centre of the roast reads 135°F (57°C). Set the roast aside on a plate, tent with foil and let rest for 10 minutes. The internal temperature of the roast should reach 145°F (63°C).

Meanwhile, in a small pot over medium-high heat, brown the shallots in the remaining oil. Add the ginger and cook for 1 minute while stirring. Remove from the heat. Add the lemon juice, maple syrup and salt. Set aside 2 tbsp (30 ml) of the marinade to flavour the mayonnaise, if desired.

In a sealable bag, coat the roast in the marinade. Seal the bag and refrigerate for 24 to 48 hours.

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