Roast Pork Loin

For my roasted pork loin, I began with two pretty big pork loins. I'm talking like, industry standard sheet pan length. Times two. I made a quick spice rub with garlic powder, cracked black pepper, paprika, ground oregano, summer savory, and fresh finely chopped rosemary and thyme. I rubbed this all over the meat side of the loin, then flipped it over so the fatty side was on top. I roasted this quickly at a high temperature. Although low and slow is typically better, the high heat here helps to melt and render down some of the fat, which then bastes the meat. At 450◦F, the roasts took less than two hours to reach 140◦F. I then let them rest for nearly an hour before slicing them. 
I served them with their own juices along with a sweet-sour brown sugar and apple cider vinegar gastrique sauce.