Oven-Roasted Pork Loin With Dry Rub

READY IN: 8hrs
SERVES: 8-10




  • In a bowl stir together brown sugar, white sugar, black pepper, salt, ginger, garlic powder, onion salt, dry mustard, cayenne, cumin, paprika and crushed thyme.
  • Make small slits and stuff a garlic clove in the slit (do this all over the roast).
  • Rub the pork loin all over generously with olive oil then rub the roast all over with about 1/2 to 3/4 cup dry using your hands to rub in the spices (store the remaining rub tightly covered in a glass jar in refrigerator to use for the next time).
  • Cover the roast with plastic wrap and refrigerate for a minimum of 6 hours or up to 24 hours.
  • Place roast in a foil-lined shallow roasting pan.
  • Let the roast sit out at room temperature for a couple hours.
  • Roast uncovered at 350 degrees F until the internal temperature is 150°F the cooking time will vary depending on the size of your roast.
  • Remove and cover with foil, let stand for 20 minutes before slicing.
  • *NOTE* Store the remaining half of the spice rub in an airtight container at room temperature for up to 3 months.