Ingredients
1/4 cup Spanish paprika
1 1/2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons sesame seeds
1/2 teaspoon ground pepper
Preparation
In a small airtight container, combine paprika, cumin, oregano, sesame seeds, and pepper. Cover and shake well to combine. Store at room temperature, up to 3 months.
To use, heat oven to 375 degrees. Rub 2 tablespoons spice mix all over a 2 1/2 pound tied boneless pork loin. Season with coarse salt, place on a rimmed baking sheet, and roast until internal temperature reaches 145 degrees, about 50 to 55 minutes.
