Barbecue Dry Rubbed Roasted Pork Loin a simple recipe for a delicious oven roasted meal perfect for family dinners or entertaining guests.

Pork loin is often my go to meal for feeding a crowd – or hungry boys. I have been wanting to try my hand at a barbecue dry rub. When I had my barbecue sauce business, I also made spice mixes. It’s been too long since I’ve experimented with the my favorite herbs and spices.

This blend is made of brown sugar, salt, garlic, smoked paprika, dry mustard, pepper and ground espresso. It made a wonderful barbecue crust on the roasted pork loin with a slight smoky flavor. I almost always smother pork loin in barbecue sauce but this time we just sliced it right off and devoured it. It was tender, juicy and flavorful.

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I roasted a few veggies to go with my pork loin to round out this fabulously easy meal.

I added a can of beer to the bottom of the roasting pan, I think it helped keep the pork from drying out and gave it a boost of flavor that compliments the dry rub.

I drained the juices from the pan after roasting and added my roasted veggies. The Le Creuset Signature Roaster is so gorgeous that it goes right from oven to table for serving.

I love the cast iron enamel for roasting meats, it is without comparison for browning and even cooking. I’ve used my Le Creuset Roaster for roasting chicken, chicken enchiladas and actually I use it every chance I get. Wouldn’t you?

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Le Creuset Signature 7 qt. Roaster:
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Barbecue Dry Rubbed Roasted Pork Loin

Ingredients

5-6 pound pork loin
1/2 cup brown sugar
2 teaspoons granulated garlic
1 teaspoon ground espresso
1 teaspoon Kosher salt
1/2 teaspoon smoked paprika
1/2 teaspoon dry mustard
1/2 teaspoon fresh ground pepper
12 oz beer (I used Bud Light - any beer will work)

Instructions

Preheat oven to 375 degrees F.
Add pork loin to roasting pan.
In a small bowl add brown sugar, espresso and all of the seasonings and mix until well combined. Rub all over pork loin, top, bottom and ends.
Pour beer into bottom of the roasting pan, but do not pour it over the pork.
Place in the oven and roast for 2 hours or until internal temperature reaches 145 degreesF.
Allow pork to rest at least 15 minutes before slicing.