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.
Rub evenly on:
Roast, rest and serve following standard technique.
Recipe adapted from Cooking Light Annual Recipes 2009, p24
recipe/chile spiced pork loin.txt · Last modified: August 19, 2010 (external edit)