Easy. Actually, FOR Sunday evening.
I served this with roasted fingerling potatoes and spinach salad. To give the dry rub time to seep in I wrapped the roast tightly in Saran wrap and refrigerated the roast for a few hours before cooking.
Maybe not the usual summer fare? True, true. But I'm too tired to be creative in this heat.
Chili-Glazed Pork Roast
Fitness magazine, sometime in 2007
1 TBSP packed brown sugar
1 TBSP snipped fresh thyme OR 1 teaspoon dried thyme, crushed
1 teaspoon chili powder
1 teaspoon snipped fresh rosemary OR 1/4 teaspoon dried rosemary, crushed
1/8 teaspoon cayenne pepper (I didn't have any so I used the dried red pepper that my dad used to shake on pizza)
1 2- to 2-1/2-pound boneless pork top loin roast (single loin)
1. Heat oven to 325 degrees. In a small bowl combine all seasonings. Sprinkle evenly over roast; rub in with your fingers. [Note - I used the back of a large spoon, since the spices tend to stick to my fingers and I want all of them on the roast]
2. Place roast on a rack in a shallow roasting pan. Roast 1 1/4 to 1 1/2 hours, or until thermometer registers 155 degrees. The temperature of the meat after standing should be 160 degrees. If desired, garnish with rosemary sprigs.
