Oven-Roasted Pork Loin With Dry Rub

• 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

1. 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.
2. Make small slits and stuff a garlic clove in the slit (do this all over the roast).
3. 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).
4. Cover the roast with plastic wrap and refrigerate for a minimum of 6 hours or up to 24 hours.
5. Place roast in a foil-lined shallow roasting pan.
6. Let the roast sit out at room temperature for a couple hours.
7. Roast uncovered at 350 degrees F until the internal temperature is 150u0b0F the cooking time will vary depending on the size of your roast.
8. Remove and cover with foil, let stand for 20 minutes before slicing.
9. *NOTE* Store the remaining half of the spice rub in an airtight container at room temperature for up to 3 months.

brown sugar, white sugar, fresh coarse ground black pepper, kosher salt, ginger powder, garlic, onion salt, mustard powder, cayenne pepper, cumin, paprika, thyme, pork loin roast, garlic, olive oil

Taken from www.food.com/recipe/oven-roasted-pork-loin-with-dry-rub-152717 (may not work)