Pepper-Crusted Pork Loin

Ingredients
3 tablespoons light brown sugar
2 tablespoons coarsely ground black pepper
2 tablespoons fresh rosemary, minced (or 2 teaspoons dried rosemary)
1 ¹⁄₂ teaspoons salt
1 (3 pound) boneless center-cut pork loin

Instructions
1. Combine sugar, pepper, rosemary, and salt and rub all over pork. Let roast stand at room temperature for 1 hour or refrigerate for up to 24 hours. (I made this rub in a mini processor and used whole peppercorns.)  

2. Adjust oven rack to middle position and heat oven to 450*F. Arrange pork on V-rack set in roasting pan. Roast for 15 minutes, then lower oven temperature to 375*F and cook until meat registers 140*F, about 50 minutes. Transfer pork to cutting board and tent with foil. Let rest 20 minutes. Slice pork and serve.  

Comments
This recipe caught my eye in the Cook’s Country 2007 Annual.  The rub was super simple to bring together and the finished product had fantastic flavor.  I could really taste both the pepper and the sweetness from the brown sugar.  

Shown here with Pasta with Butternut Squash and Lima Beans.

Cook’s Country 2007