Ingredients
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1 1/4 cups brown sugar, packed
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2/3 cup white sugar
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2 tablespoons kosher salt or 1 tablespoon salt
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2 tablespoons dry ginger powder
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1 1/2 tablespoons garlic powder
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1 tablespoon onion salt
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1 tablespoon mustard powder
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1 1/2 teaspoons cayenne pepper
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1 1/2 teaspoons cumin
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1 1/2 teaspoons paprika
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1 teaspoon dried thyme, crushed
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1 (3 -4 lb) pork loin roast
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10 fresh garlic cloves (can use more or less)
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1/4 cup olive oil
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3 tablespoons fresh coarse ground black pepper
Instructions
- 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.