dry-brined roasted pork loin

Ingredients:

For the pork:

2 lb boneless pork loin

1 tablespoon Worcestershire sauce

For the dry brine/rub:

1 tablespoon kosher salt

1 teaspoon paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried rosemary, crushed

1 teaspoon black pepper, ground

1 teaspoon brown sugar

1/2 teaspoon dried thyme

Directions:

Prepare the pork (night before): Pat the pork loin completely dry with paper towels. Rub all over with Worcestershire sauce.

Make the rub: In a small bowl, combine salt, paprika, onion powder, garlic powder, rosemary, black pepper, brown sugar, and thyme.

Apply the rub: Coat the pork loin completely with the spice mixture, pressing it into the meat. Place on a wire rack set over a rimmed baking sheet. Refrigerate uncovered overnight (or at least 8 hours).

Prepare to roast: Remove pork from refrigerator 30 minutes before cooking to bring to room temperature. Preheat oven to 425°F.

Roast: Place pork loin (still on rack and pan) in preheated oven. Roast at 425°F for 15 minutes. Reduce temperature to 325°F and continue roasting for 20-45 minutes, until internal temperature reaches 140°F.

Rest: Remove from oven and tent loosely with foil. Let rest 10-15 minutes (temperature will rise to 145°F).

Slice and serve: Slice into 1/2-inch thick slices and serve.

Serves 4-6