Texas Spice-Rubbed Roast Pork

• 1 (5 -6 lb) boneless pork loin roast
• 1 (12 ounce) can bock beer
• 14 cup olive oil
• 14 cup freshly squeezed lime juice
• 3 tablespoons Worcestershire sauce
• 2 tablespoons honey
• 1 tablespoon chili powder
• 1 teaspoon kosher salt
• 12 teaspoon fresh ground black pepper
• 2 tablespoons canola oil, for searing

1. Resist the urge to trim any visible fat from the pork loin; the fat will keep the pork moist as it roasts.
2. In a large heavy-duty zip-lock bag, combine the beer, olive oil, lime juice, Worcestershire sauce, and honey; gently submerge the pork in the marinade; seal the bag, and place in a large bowl or baking pan.
3. Refrigerate overnight or for up to 24 hours.
4. Remove pork from marinade and pour the marinade into a large measuring cup.
5. Combine the chili powder, salt, and pepper in a small bowl; rub it evenly over the pork.
6. Preheat oven to 350.
7. In a saute pan, heat the oil over high heat; place the roast in the saute pan and sear until the meat is evenly browned, 1-2 minutes per side.
8. Transfer pork to a large roasting pan and pour half the reserved marinade around the roast.
9. Bake for 45 minutes, then add the rest of the marinade to the bottom of the pan.
10. Bake another 45 minutes, or until an instant read thermometer inserted in the center reads 140-145.
11. Remove from oven and rest for 10-15 minutes before slicing.

pork loin roast, bock beer, olive oil, freshly squeezed lime juice, worcestershire sauce, honey, chili powder, kosher salt, ground black pepper, canola oil

Taken from www.food.com/recipe/texas-spice-rubbed-roast-pork-398951 (may not work)