• Olive Oil
• 4 cloves of garlic
• 4 bay leaves
• Spicy Rub
• Sea salt
• Fresh cracked pepper
• Cayenne pepper
• Cumin
• Coriander
• Chile powder
• Garlic powder
• Onion powder
• Lemon or lime zest

1. Remove silver skin & cut 8 rivets into the top of the loin.
2. Coat in olive oil & spice mixture.
3. Stuff garlic and onion into rivets.
4. Roast loin at 450 for 15 minutes, and then lower temperature to 350 and continue roasting for 30-50 minutes until the internal temperature has reached 145 degrees. (Mine took 55 minutes since I live way up in the mountains.)
5. I presented the pork with a Spicy Soy Glaze (not pictured) and a mixed green salad with shallots and radishes.

When I go grocery shopping, I always drag Rob with me. He dreads going to Whole Foods, and he hates it even more when I don't take a list. I take my sweet time walking down the tiny isles examining everything I want to taste, while he pushes the cart behind me. These are my favorite trips, and even though I always forget some pantry ingredient, I end up with the most inspiring food. This week I stumbled across a pork loin roast in the meat case, and was reminded of an article I read in Fine Cooking a few weeks ago. This huge cut of meat can be incorporated into numerous recipes night after night, and is great for people like me who don't want to cook that hard every day after work. Yesterday I prepared the roast, and served it with a soy glaze. Tonight, I used the leftovers to make Cuban sandwiches. Originally posted on http://sweetsandeats.blogspot.com.