1-Preheat the oven to 425°F (220°C). Line a sheet pan with foil and spray with non-stick cooking spray.

2-In a small bowl, mix together kosher salt, paprika, onion powder, garlic powder, dried rosemary, and black pepper.

3-Trim excess fat from the pork loin, leaving a thin fat cap.

4-Coat the pork roast with Worcestershire sauce, then rub all sides liberally with the dry seasoning mixture.

5-Place the pork roast fat side up on the prepared sheet pan.

6-Roast at 425°F for 15 minutes.

7-Reduce the oven temperature to 375°F (190°C) and continue roasting for 40 to 60 minutes. Begin checking the internal temperature at 30 minutes using an instant-read thermometer, aiming for 145°F (63°C) by removing when it reaches 140-143°F (60-62°C) for carryover cooking.

8-Tent the roast loosely with foil and let it rest for 5 to 10 minutes to redistribute juices.

9-Slice into approximately ½ inch thick pieces and serve. Optionally, use pan juices to serve or prepare a gravy by whisking together melted butter, flour, pan juices, and chicken broth in a saucepan.