Pork Loin with Apple Cider Dry Rub

serves 6-8

1/4 cup (two packets) instant apple cider mix

1/4 cup brown sugar

1/4 cup paprika

1 tablespoons fresh coarse ground black pepper

1 tablespoon salt

1 tablespoon dry ginger powder

2 tablespoons garlic powder

2 tablespoon onion salt

1 tablespoon mustard powder

1teaspoons cayenne pepper

1 1/2 teaspoons cumin

1 tablespoon dry oregano

1 teaspoon dried thyme

1 (3 lb) pork loin roast

In a jar with a lid, mix all dry ingredients and shake until well mixed.

Rub the pork loin all over generously 1/2 cup dry spice rub using your hands massaging in the spices (store the remaining rub tightly covered in a glass jar in refrigerator to use for the next time).

Preheat to 400°F

Cover the roast with plastic wrap and refrigerate for a minimum of 6 hours or up to 24 hours.

Place roast in shallow roasting pan.

Let the roast sit out at room temperature for a couple hours.

Roast uncovered at 400°F for 30 minutes then turn oven down to 350°F until the internal temperature is 160°F the cooking time will vary depending on the size of your roast.

Remove and cover with foil, let stand for 20 minutes before slicing.