Rubbed and Roasted Whole Pork Loin

1 whole pork loin, 6-7 poundsSpice Rub 1/4 cup dark brown sugar 1/4 cup sweet paprika2 tablespoons salt2 tablespoons chili powder2 tablespoons ground cumin1 tablespoon coarse-ground black pepper1 tablespoon dried oregano, crumbled1 tablespoon ground white pepper2 teaspoons cayenne pepperPlace oven rack in center position and begin heating oven to 250 degrees.While oven heats, make spice rub: add rub ingredients to a stainless steel wire mesh strainer and, using the back of a wooden or plastic spoon push the mixture through the strainer into a medium bowl. (Any of the mixture that doesn't make it through the strainer should then be added to the bowl.) Whisk or stir together until combined; set aside.Rinse pork loin under cold water and pat dry with paper towels. Generously coat roast with rub, pressing it into the meat. Place loin corner-to-corner on a foil-lined 1/2-sheet pan or other shallow pan large enough to comfortably fit the roast.Roast for 75-90 minutes or until an instant-read thermometer inserted into center of roast registers 125-130 degrees. Remove roast from oven, and set oven temperature to 400 degrees. While oven heats, brush pan juices over roast. Return roast to oven and cook until browned and an instant-read thermometer inserted into the center registers 155-160 degrees, about 15-20 minutes longer. Let roast rest 15-20 minutes before slicing. Wrap any cooled leftovers in plastic wrap or foil and refrigerate.Serves 16.Nutrition values per 3-ounce serving: 184 calories (31.8 percent from fat), 6.5 g fat (2.2 g saturated fat), 4.2 g carbohydrate, 0 fiber, 25.7 g protein, 66 mg cholesterol, 831 mg sodium.SaltSense: Reducing the rub's salt to 1 tablespoon lowers sodium per serving to 421 milligrams.