Ingredients
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon mustard powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt
- 1/2 teaspoon freshly ground black pepper
- 1 (2 pound) boneless pork loin end roast
- 1/4 cup olive oil, divided
- 1 cup brown sugar
Directions
Preheat the oven to 350 degrees F.
In a small bowl, add the pumpkin pie spice, mustard powder, onion powder, garlic powder, a pinch of salt and a grind or 2 of pepper. Stir and rub on all sides of the pork loin. Let rest at room temperature for up to 2 hours.
Add 2 tablespoons oil to an ovenproof saute pan and, just when the oil begins to swirl, add the pork loin and sear on all sides until golden, about 3 minutes each side. Remove to a plate.
In a small bowl, mix together the brown sugar, remaining 2 tablespoons oil and a pinch of salt. Rub onto the pork on all sides. Then place back into the pan and into the oven. Bake until the pork is cooked through, about 35 minutes for medium. Let the meat rest about 10 minutes before slicing.
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By aryat1979
Winston Salem, NC
on November 29, 2012
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OMG...I made this today for my family and it turned out so easy, tender and delicious!!! The glaze was insane!!! Will definitely repeat it!!
By cooperari
on October 31, 2012
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LOVE this recipe. I used pork chops instead of a loin and it turned out great! I seared the chops then put them in the oven. I put the brown sugar on top of the chops when they were about half way done baking. Turned out great! I pulled the chops out of the oven when they reached 145 degrees, then let them rest for 3 mins and they were cooked perfectly. They may still be slightly pink but (according to the USDA this is due to the cooking method and if the pork is cured or not. The pork will be microbiologically safe and at it's best quality.
By katewilson88
on October 24, 2012
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Easy recipe with a fabulous taste!!!!! Love it!
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