1-Begin by preheating the oven to 425°F (220°C). Line a sheet pan with aluminum foil and spray it with non-stick cooking spray to make cleanup easier.

2-Next, trim excess fat from the 2-3 pounds pork loin, leaving some fat cap for flavor. Coat the roast with 1 tablespoon Worcestershire sauce, then rub on the dry seasonings: 1 tablespoon kosher salt, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried crushed rosemary, and 1 teaspoon ground black pepper, covering all sides liberally.

3-Place the pork loin fat side up on the prepared pan. Roast at 425°F for 15 minutes, then lower the temperature to 375°F (190°C) and continue roasting for 40-60 minutes, depending on the size, until the internal temperature reaches 145°F (63°C).

4-Remove the roast from the oven and tent it loosely with foil, letting it rest for 5-10 minutes before slicing. This rest helps the juices redistribute, ensuring the meat stays moist and tender. For best results, check the temperature with an instant-read thermometer and remove the roast at 140-143°F to account for carryover cooking.