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 12 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.  

Pepper-Crusted Pork Loin

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