1-Preheat the oven: Preheat the oven to 425°F (220°C). Line a sheet pan with aluminum foil and lightly spray with non-stick cooking spray to prevent sticking.

2-Mix spices: Mix all dry spices in a small bowl to create a balanced seasoning blend.

3-Trim fat: Trim excess fat from the pork loin, leaving a thin layer for added flavor and moisture that keeps the meat juicy.

4-Coat and rub: Coat the pork loin with Worcestershire sauce, then rub the seasoning mixture evenly over the entire roast for even flavor distribution.

5-Place on pan: Place the pork loin fat-side up on the prepared pan for optimal roasting.

6-Roast at high temperature: Roast at 425°F (220°C) for 15 minutes to form a delicious crust on the outside.

7-Lower temperature and continue roasting: Lower the oven temperature to 375°F (190°C) and continue roasting for 40 to 60 minutes, checking the internal temperature after 30 minutes to avoid overcooking.

8-Remove at correct temp: Remove the pork when its internal temperature reaches 140-143°F (60-62°C); it will rise to the recommended 145°F (63°C) while resting, ensuring safety and tenderness.

9-Rest pork: Tent loosely with foil and let rest for 5-10 minutes before slicing into approximately ½-inch (1.25 cm) thick slices to allow juices to redistribute.

10-Make gravy (optional): Optionally, use pan juices to make gravy by simmering with butter, flour, and chicken broth until thickened for an extra touch.