Prep: 15 minutes / Chill: 4 to 24 hours

Grill: 1 hour / Stand: 15 minutes

• 1 tablespoon snipped fresh thyme or 3/4 teaspoon dried thyme, crushed
• 1 tablespoon snipped sage or 3/4 teaspoon dried sage, crushed
• 1 tablespoon fresh rosemary or 3/4 teaspoon dried rosemary, crushed
• 2 gloves garlic, minced
• 1-1/2 teaspoons coarsely ground black pepper
• 1 teaspoon coarse salt
• 1/2 teaspoon crushed red pepper
• 2- to 2-1/2-pound boneless pork top loin roast (single loin)

1. For the rub, in a small bowl combine thyme, sage, rosemary, garlic, black pepper, coarse salt, and crushed red pepper. Sprinkle rub over all sides of roast; rub in with your fingers. Place roast in a baking dish. Cover tightly and chill for 4 to 24 hours.