Serves 4 as main course (2 to 3 thin slices per person)
2 lbs boneless pork loin
4 tablespoons plum sauce
½ cup finely ground dark roast coffee
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground tarragon
1 teaspoon dried rosemary
1 ½ teaspoons salt
1 teaspoon freshly ground pepper
Preheat oven to 350 degrees. Rinse the pork loin under cold water and pat dry with a paper towel. Place the loin in a shallow baking dish or pan. Bathe the pork loin in the plum sauce so it is thoroughly covered.
In a small bowl, mix together all the dry ingredients until well combined. Gently sprinkle the dry rub all over the pork loin (flipping it over when one side is covered) and gently press the dry rub into the pork. Most of it should stick to the pork since the plum sauce acts as glue.
Roast in the middle rack of the oven for just about 1 hour. Remove from the oven and allow to rest for about 5 minutes before slicing and serving. The center of the pork loin should be a lovely white shade with juices running when you cut into it.