Pork Loin Roast

2 Tbsp. plus 2 Tsp. Brown Sugar, packed

3 Tsp. Mustard Powder

3 Tsp. Chili powder

3 Tsp. Garlic Powder

3 Tsp. Onion Powder

Kosher Salt

Freshly Ground Pepper

1 3-pound Boneless Pork Loin (with fat layer intact)

1 Tsp. Worcestershire Sauce

2 Tbsp. White Vinegar

1 Tbsp. Olive Oil

In a small bowl, mix together 2 Tbsp. brown sugar, 2 Tsp. mustard powder, 2 tsp. chili powder, 2 tsp. garlic powder, 2 tsp. onion powder, 1 tbsp. salt, 1/2 tsp. freshly ground black pepper. Pat your pork loin dry and season it all over with the spice mixture. Refrigerate, uncovered for 3-4 hours or overnight.

Whisk together the remaining, brown sugar, mustard, chili powder, garlic powder, onion powder, Worcestershire sauce, vinegar, 1/4 Tsp. Salt, 1/4 Tsp. freshly ground black pepper. Set aside for brushing.

Pre-heat your oven to 375 degrees Fahrenheit.

Tie kitchen twine around the pork in a few places to help keep its shape.

In a skillet add in the olive oil and sear the pork on all sides until golden, about 4-5 minutes per side. Transfer the pork to a rimmed baking sheet, fat side up, and roast for 30 minutes.

After the 30 minutes brush with half of the vinegar mixture and continue to roast for an additional 15 minutes or until the internal temperature registers 145 degrees Fahrenheit.

Remove the roast from the oven, brush with the remaining vinegar mixture and let it rest for 15-20 minutes before slicing.

Slice, serve, and enjoy.