• 1 whole pork loin
  • 1 cup Brown Sugar
  • 1 cup prepared mustard
  • 2 tablespoons sage
  • 2 tablespoons rosemary
  • 1 tablespoon garlic powder
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
Wash and pat dry the pork loin. Mix remaining ingredients until well blended.

Split pork loin end to end without cutting entirely through...forming a long slit. rub half of the mixture into the slit; tie or truss securely with cotton string every 4 -5 inches, closing pocket. Rub remaining seasoning mixture over outside of loin.

Place in roasting pan, slit side up. Roast 350 for 2 hrs, or until internal temperature reaches 155. Remove from oven and let stand 15 minutes before carving. It is important to note that all roasted meat will continue to rise in temperature even after removal from heat, usually 5-8 degrees more and carves best if allowed to rest for at least 15-20 minutes.

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