Perfect Roast Pork Loin with Spice Rub

Rub the entire Pork loin or Chicken with a high-heat Vegetable Oil, then rub the rub onto the loin or chicken (remember to get the cavity).  The amount below is good for a 3-5 lb pork roast.  It's not too spicy for a 6, 5, and 2 year old.

Here's the Rub:

1 teaspoon paprika
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon black pepper

Pork Loin:  Preheat oven to 500 degrees.  Cook for 6 minutes a pound, then turn off the heat and let cook for another 20-40 minutes.  Use a meat thermometer to remove as early as 145 internal temperature, but I've accidentally let it get to 185 and not had a problem.

The real secret to a juicy loin is to let it rest.  And only cut what you are going to eat!  Wait to cut it until it's cool and you will have juicy leftovers.  I also had better results using a pyrex glass baking dish vs. a metal cookie sheet.

This last roast was actually two pieces which I cooked side-by-side, and still went for 18 minutes at 500 for 3 lbs even though each piece was probably a pound and a half each.  Then it got to 185 after only 20 minutes with the heat off.  We weren't eating it right away, so I didn't cut it till it was cool.  The leftovers were juicy even after a couple of re-heats.