More Yumminess!!!

We started the day with these Buttermilk Pumpkin Pancakes.  They were some of the best pumpkin pancakes ever and a great way to use up the rest of the can from a cake I made earlier in the week.  For dinner I tried this new recipe!  WOW!!!
Coffee-Crusted Pork Loin
2 Tbs. freshly ground fine-grind coffee or instant espresso powder
2 Tbs. packed light brown sugar
3 tsp. kosher salt, divided
2 tsp. coarse ground pepper
1 tsp. garlic powder
1 boneless pork loin roast (3-3½ lb.)
8 large carrots, cut into 3" pieces
6 large garlic cloves, peeled
1 large red onion, cut into 8 wedges
2 Tbs. olive oil
2 Tbs. adobo sauce (from can of chipotle chiles)
Heat oven to 425º.  In small bowl, mix coffee brown sugar, 2 tsp. of the salt, the pepper and garlic powder.  Rub coffee mixture on all sides of pork, coating completely.  Wrap tightly in plastic wrap; let stand at least 10 minutes or refrigerate up to 2 hours to absorb the flavors.
Spray shallow roasting pan or broiler pan with cooking spray.  Place pork, fat side up, in pan.  In medium bowl, toss carrots, garlic and onion with oil.  Sprinkle with remaining 1 tsp. salt.  Arrange vegetables around pork in pan.
Roast 40-50 minutes (OR MORE!!) or until meat thermometer inserted into center of pork reads 145º.  Place pork on serving platter.  Cover with foil and let stand 5 minutes before slicing.  Stir adobo sauce into pan drippings, tossing with roasted vegetables.  Spoon vegetables and sauce onto platter around pork.

I did not use the adobo sauce and it was still sooo good!!  I added brussel sprouts to the mix for my dad!  Definitely pull the pork at 145º and let it sit for 5 minutes!  It will otherwise be a bit dry.