Pumpkin Spice-Rubbed Pork Loin

I made this pork tenderloin last year for thanksgiving but slightly different.  I had the family over for thanksgiving.

Ingredients

    2 tsps pumpkin pie spice
    1/2 tsp mustard powder (I used Dijon mustard)
    1/2 tsp onion powder
    1/2 tsp garlic powder
    1/4 cup apple cider vinegar
    Kosher salt
    1/2 tsp ground black pepper (freshly)
    2 lbs pork loin end roast (boneless)
    1/4 cup olive oil
    2 pears quartered and cored
    1 cup chicken broth

Preheat the oven to 350 degrees F.

In a small bowl, add the pumpkin pie spice, mustard powder, onion powder, garlic powder, a pinch of salt, apple cider vinegar, olive oil, pears, and a grind or 2 of pepper. Stir and rub on all sides of the pork loin. Let rest at room temperature for up to 2 hours.  (I marinated the ingredients for 16 hours).  Arrange the pears next to the pork, on the rack.  Fill the bottom of the rack with 1 cup of chicken both.

Bake 35 minutes for medium or use a food thermometer until center of the pork reaches 165°F - 170°F.  

Let the meat rest about 5 - 10 minutes before slicing.