Oven-Roasted Pork Loin With Dry Rub - cooking recipe

Ingredients

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

Preparation

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\u00b0F 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.