Roasted spice-stuffed pork loin recipe

A roast pork loin can be a delicious dinner, but not if it comes out of the oven with so-so flavor and dry, tough meat. Rubbing the roast with sugar and salt and letting it rest for at least an hour gave the roast a flavorful crust and seasoned it throughout so it came out of the oven juicy and tender. To add even more flavor to our roast, we butterflied the loin and applied a spice rub to the inside before rolling it back up and rubbing the outside with our salt rub. This gave our meat bold flavor throughout; plus, we were able to use the same flavors to make a quick glaze: After searing the roast in a skillet, we added maple syrup and more of the warm spices to the pan so the glaze would pick up the flavorful fond. We used the glaze to coat the pork as it roasted. Finally, while the pork rested, we added a little chicken broth and vinegar to the glaze to make a luscious sauce to serve alongside our pork.