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Ingredients
Scale
- 3 pounds boneless pork loin (with fat cap on)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt (or to taste)
- ½ teaspoon paprika
- ½ teaspoon freshly ground black pepper (or to taste)
- ½ cup light brown sugar (packed)
- 1 ½ tablespoons apple cider vinegar
- 1 tablespoon all-purpose flour
- ¼ teaspoon ground dry mustard
Instructions
- Preheat oven to 425°F and prepare a roasting dish.
- Pat the pork loin dry and score the fat cap.
- Drizzle olive oil over the pork and rub it in.
- Mix dry rub ingredients and coat the pork evenly.
- Roast pork for 15 minutes with fat cap up.
- Prepare the brown sugar glaze by combining ingredients in a saucepan and heating until smooth.
- Reduce oven temperature to 375°F, apply glaze to the roast, and roast for an additional 40 minutes.
- Check internal temperature, aiming for 145°F.
- Let the pork rest for 5-10 minutes before slicing.
Notes
Using a meat thermometer is crucial for accurate doneness.
Letting the pork rest helps retain its juices.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg