Ingredients
2
tablespoons cider vinegar
1
tablespoon Dijon mustard
1
tablespoon packed brown sugar
1
tablespoon salt
1
teaspoon paprika
1
teaspoon garlic powder
1
teaspoon onion powder
1
teaspoon ground cumin
1
teaspoon ground coriander
1
teaspoon dried thyme leaves
1/2
teaspoon ground red pepper (cayenne)
1
boneless pork center loin roast (about 2 1/2 to 3 1/2 lb), trimmed of visible fat
2
tablespoons butter, melted
Preparation
Heat oven to 400°F. Line 15x10x1-inch pan with foil, and spray with cooking spray. In small bowl, beat vinegar and mustard with whisk or fork. In another small bowl, mix brown sugar, salt, paprika, garlic powder, onion powder, cumin, coriander, thyme and red pepper. Coat pork with vinegar mixture; rub with dry ingredients. Place in center of pan.
Roast uncovered 40 minutes; turn. Brush all over with melted butter; roast 5 to 10 minutes longer or until meat thermometer inserted into center of pork reads 140°F. Remove from oven; cover with foil, and let stand 10 minutes. Cut pork into slices; serve with barbecue sauce, if desired.
