- Preheat oven to 375.
- 2lbs pork loin with a good looking fat cap and minimal tendon appearance. Cross stitch the fat cap to allow for rub & garlic penetration.
- 4 cloves of garlic mashed into
paste (no salt), pressed into fat cap gaps. - Salt, pepper, brown sugar & coffee rub mixed and used to season the top and bottom.
- Depending on size, cook for approximately 50 minutes to 1 hour until center is 145 degrees.
- Serve with sour cream + salt + horseradish.