2 1/2 to 3 1/2 pound boned pork loin

8 large cloves sliced garlic

1 TBSP each of chopped fresh rosemary, sage, thyme and Blazing Blends Smoky Chile© spice rub

Olive oil

2 TBSP kosher salt

Sweet Raspberry Chipotle Paste

Preheat the oven to 500 degrees F.

Place a large roasting pan over 2 burners over medium-high heat. Add oil to coat the bottom and heat. Season the pork loin with salt. Place the loin in the roasting pan and sear on all sides until golden brown, about 2 to 3 minutes per side.

In a food processor, combine the garlic, rosemary, sage, thyme and Smoky Chile© spice rub. Process until smooth. Add enough oil to make the mixture a good, spreadable consistency. Season with salt.

Remove the pork from the heat. Carefully rub the garlic/herb mixture over the pork loin.

Roast until an instant read thermometer inserted into the center of the roast registers an internal temperature of 140 degrees F, 40 to 45 minutes. Five minutes before removing the roast from the oven, evenly spread the glaze over the top. Remove from the oven and tent with aluminum foil to keep warm. Let rest for 10 to 15 minutes before carving.