Mix up this spice rub and your pork loin inside a large ziploc bag and let them mingle in the fridge for a day or two before cooking. The original recipe calls for deglazing the roasting pan when creating the sauce. Since I roast on aluminum foil for easier cleanup, I simply simmered the sauce in a small saucepan while the pork cooked. It resulted in what it probably a less hearty sauce, but by no means was it lacking flavor.
Combine:
Coat with spice mixture:
Roast, rest and serve following standard technique. Add to a small saucepan:
Cook over medium heat until sauce thickens and reduces, about ten minutes.
Recipe adapted from Cooking Light Annual Recipes 2009, p84