Oven Roasted Pork Loin Roast

This is a very flavorful, juicy well seasoned Pork Roast, so good. Leftovers make great sandwiches too

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 Ingredients

Olive oil spray and oil

½ tablespoon of any other salt

½ teaspoon black pepper

1 tablespoon garlic powder

1 tablespoon paprika regular or smoked

1 teaspoon dried sage

1 teaspoon dried thyme

3 pounds pork shoulder roast boneless

How to make it:

Line a rimmed baking sheet with foil and fit it with a wire rack. Spray the wire rack with olive oil.

In a small bowl, mix the kosher salt, black pepper, garlic powder, paprika, sage, and thyme. 

Pat the pork dry with paper towels. Place it on the wire rack. Rub the spice mixture all over the roast. Spray its top liberally with olive oil.

Heat the oven to 425°F. Let the roast sit at room temperature while the oven is warming, about 30 minutes. 

Insert a meat thermometer probe into the middle of the pork roast and place it in the hot oven. Roast it for 15 minutes, then lower the heat to 375°F and continue roasting until the meat thermometer reads 145°F. In my oven, it takes 75 minutes (about 25 minutes per pound). 

Remove the roast from the oven. Loosely tent it with foil and allow it to rest for 20 minutes. Carefully remove the butcher twine from the roast, slice, and serve.