A Two Pound Boneless Pork Loin

Three Tablespoons Of Chinese Five Spice, Divided

Two Teaspoons Of Dry Mustard, Divided

A Teaspoon Of Red Cayenne Pepper

1 1/2 Teaspoons Of Sea Salt, Divided

A Teaspoon Of Garlic Powder

A Teaspoon Of Onion Powder

A Teaspoon Of Ground Ginger

1/2 Cup Of Tomato Ketchup

A Tablespoon Of Sriracha Red Chile Sauce 

Two Tablespoons Of Soy Sauce

A Tablespoon Of Oyster Sauce

Preheat the oven to 325 degrees.

Into a mixing bowl, add two tablespoons of Chinese five spice, a teaspoon of sea salt, a teaspoon of dry mustard, and the cayenne pepper. Mix all of these dry spices well. After the spices are well blended, rub this mixture evenly all over the pork loin. Place the pork loin (fat cap up) in a roasting pan. Put the pan into the oven and roast the pork loin for two hours.  

Into a sauce pan, add the ketchup, a tablespoon of Chinese five spice, a teaspoon of dry mustard, the ground ginger, the onion powder, the garlic powder, a 1/2 teaspoon of sea salt, the Sriracha sauce, the soy sauce, and the oyster sauce. Cook the mixture on low heat while stirring until all of the ingredients are incorporated.

Brush the sauce on the pork loin before the last fifteen minutes of roasting time. Let the pork loin sit covered with aluminum foil for 10-15 minutes before carving. Serve any leftover sauce on the side.