Prepare the Marinade:
In a bowl, whisk together the Navarino Icons Extra Virgin Olive Oil, Navarino Icons White Balsamic Vinegar, soy sauce, Navarino Icons Pure Greek Honey, minced garlic, chopped onion, Dijon mustard, Worcestershire sauce, chopped rosemary, chopped thyme, dried oregano, ground black pepper, white wine, and water. Set aside.

Marinate the Pork Loin:
Season the pork loin generously with Navarino Icons Sea Salt Flower and freshly ground black pepper. Place the pork loin in a large resealable plastic bag or a deep dish. Pour the marinade over the pork loin, ensuring it is well-coated. Seal the bag or cover the dish and refrigerate for at least 8 hours, preferably overnight, turning occasionally.

Preheat the oven to 180°C.
Remove the pork loin from the marinade, reserving the marinade. Pat the pork loin dry with paper towels. In a large oven-safe skillet or roasting pan, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Sear the pork loin on all sides until browned, about 2-3 minutes per side.
Pour the reserved marinade into the skillet or roasting pan with the pork loin. Transfer the skillet or pan to the preheated oven. Roast the pork loin for about 1 hour, basting occasionally with the pan juices. If the liquid evaporates, add a bit more water or white wine to keep the roast moist. After 1 hour, turn the pork loin over and continue roasting for an additional 30 minutes to 1 hour, or until the internal temperature reaches 63°C and the meat is golden brown.

Prepare the Roasted Potatoes:
While the pork is roasting, toss the young potatoes with extra virgin olive oil, sea salt flower, black pepper, chopped rosemary, and chopped thyme. Spread the potatoes on a baking sheet. Roast in the oven alongside the pork loin for about 45-50 minutes, or until golden brown and crispy, turning occasionally for even roasting.

Finish and Serve:
Once the pork loin is done, remove it from the oven and let it rest for 10-15 minutes before slicing. Arrange the sliced pork loin on a serving platter. Surround the pork with the roasted potatoes. Drizzle extra virgin olive oil over the pork and potatoes. Garnish with fresh rosemary or thyme sprigs. Serve with a fresh salad of your choice.