Dry Rubbed Roasted Pork Loin

A little sweet with a touch of spice, this dry rub is the perfect combination on this roasted pork loin and will definitely have your guests asking for more.

Yield: Serves 10.

Dry Rubbed Roasted Pork Loin


  • 1/4 cup packed golden brown sugar
  • 2 tsp chili powder
  • 1 tsp freshly ground pepper
  • 1 tsp mustard powder
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1/2 tsp ground allspice
  • 1/2 tsp garlic powder
  • 3 lb (1.5 kg) boneless pork loin roast
  • 6 cloves garlic, halved lengthwise
  • 1 tbsp canola oil
  • 1 cup water


  1. Preheat oven to 375°F.
  2. Combine brown sugar, chili powder, pepper, mustard powder, salt, paprika, allspice and garlic powder in a small bowl.
  3. Using a paring knife, pierce pork and twist to create 12 pockets in roast. Press garlic halves into openings.
  4. Rub roast with oil. Spread spice rub evenly over roast. Transfer roast, fat side up, to a roasting pan with a wire rack. Top with any remaining rub. Pour ¼ cup water in the bottom of pan. You may add more water as needed throughout roasting to prevent pan from becoming dry.
  5. Roast until an internal temperature of 155°F is achieved, about 60 – 70 minutes. Remove from oven. Cover with aluminum foil for 10 – 15 minutes before carving. The internal temperature will continue to rise several degrees during standing. The final reading should be 160°F.
Nutritional analysis per serving:


250 calories, 10.2 g fat, 33.4 g protein, 6.7 g carbohydrate, 0.4 g fibre, 322 mg sodium