A dry spice rub gives this pork loin a savory and succulent flavor. I used a 2 1/2 lb. pork loin roast from Deck Family Farms that I picked up at the Woodstock Farmer’s Market.
- 2-3 lb. pork loin roast or 2 tenderloins
- 1 t. garlic powder
- 1 t. paprika, not smoked
- 1 t. fennel seeds
- 1 t. dried oregano
- 1-2 t. Kosher salt
- 1 t. black pepper
- fresh basil or oregano for garnish
Combine the garlic powder, paprika, fennel seeds, salt, and pepper in a small bowl. Rub the roast all over with the spice rub. Give it a good massage- not Swedish, just a rubdown. Cover and refrigerate for two hours or overnight. Heat the oven to 400 degrees. Place the roast in a roasting pan or glass dish. Roast for 20-25 minutes. Tent with foil and let rest for 10 minutes before slicing. Sprinkle fresh basil or oregano over the top.