Moroccan Pork Loin

• 2 lb pork loin
• 2 tbsp ras el hanout
• 2 tsp ground coriander seed
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp ground fennel seed
• 1 tsp cayenne pepper
• 1 tsp ground white pepper
• 1 salt
• 1 vegetable oil; as needed

1. Toss pork loin with just enough oil to cover.
2. Rub dried spices except salt on all sides of the pork loin.
3. Marinate 4-48 hours.
4. Add salt.
5. Roast at 300 for approximately 90 minutes or until thermometer reaches 150 or desired doneness.
6. Variations; Bed of vegetables, thyme, parsley, mustard, stuffed, breadcrumbs, shallots, allspice, garam masala, star anise, cinnamon, fenugreek, fennel, lemon, cilantro, cardamom, sofrito, roasted bell peppers, celery seed

pork loin, hanout, ground coriander seed, onion, garlic, ground fennel, cayenne pepper, ground white pepper, salt, vegetable oil

Taken from cookpad.com/us/recipes/352990-moroccan-pork-loin (may not work)