1 boneless, skinless pork loin, approx 1.5 kg - 2 kg
1 Tbsp olive oil
2 tsp ground cumin
2 tsp sea salt
1 tsp ground black pepper
1 tsp ground cardamom
1 tsp garlic powder
1/2 cup Chelsea Dark Cane Sugar

Rub the pork loin with the oil. Mix the ground spices with the Chelsea Dark Cane Sugar then rub all over the pork loin. Cover and refrigerate for 4 hours or up to a day.

Preheat oven to 200°C.
Surround the meat with peeled root vegetables (potatoes, kumara, parsnip, carrots etc). Drizzle vegetables with a little oil and sprinkle with salt and freshly ground black pepper. Roast meat and vegetables for about an hour. Check meat by inserting a thermometer into the centre. It should register 75°C and the vegetables will be cooked through and crispy brown. Remove meat when cooked and let stand, covered in tinfoil for 10 minutes. Place pork in the centre of a large serving platter and surround with the vegetables