• 1 tablespoon packed brown sugar
• 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
• 1 teaspoon chili powder
• 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 1/8 teaspoon cayenne pepper
• 1 two to two-and-a-half pound boneless pork top loin roast (single loin)
• fresh rosemary sprigs (optional)

Preheat oven to 325 degrees.  In a small bowl, combine brown sugar, thyme, chili powder, rosemary and cayenne pepper.  Sprinkle mixture evenly over roast; rub in with your fingers.

Place roast on a rack in a shallow roasting pan.  Insert an ovenproof meat thermometer into center of roast.  Roast for 1 1/4 to 1 1/2 hours or until thermometer registers 155 degrees.  Cover with foil and let stand for 15 minutes (the temperature of the meat will rise 5 degrees during standing).  If desired, garnish with rosemary sprigs.  Makes 8 to 10 servings.