TANGY SANTA MARIA PORK LOIN

By Beefman-2

SANTA MARIA STYLE TANGY PORK LOIN

Ingredients

• 3 - 5 LB PORK LOIN
• TANGY SANTA MARIA RUB
• 1 TBSP KOSHER SALT
• 1 TBSP BLACK PEPPER
• 1 TBSP GROUND MUSTARD
• 1 TBSP PAPRIKA
• 1 TBSP GARLIC POWDER
• 1 TBSP ONION POWDER
• 1 TBSP BROWN SUGAR
• 1 TBSP DRIED OREGANO
• 1 TSP DRY ROSEMARY
• 1/2 TSP GROUND SAGE
• 1/2 TSP DILL

Preparation

Step 1

TRIM EXCESSIVE FAT OFF LOIN,

MIX RUB THOROUGHLY AND APPLY MEDIUM COAT TO LOIN,

STORE REMAINING RUB IN AIR TIGHT CONTAINER.

PLACE LOIN IN TUPPERWARE CONTAINER WITH LID AND IN FRIDGE OVER NIGHT.

REMOVE LOIN FROM FRIDGE AND TRANSFER TO BAKING TYPE DISH, PLACE ON COUNTER.

PREHEAT OVEN TO 350 F, PLACE LOIN IN OVEN,

COOK TILL AN IT OF 165 - 180 F I.T.

EMOVE FROM OVEN AND PLACE ON STOVE TOP, LET STAND 10 MINUTES BEFORE CUTTING.