Pork roast (Roastbeef style)

I usually use the loin part for this recipe. This is the leanest part where we get the chops but without the bones.

2 lbs pork loin

1/4 cup oil (vegetable or olive)
2 tbsp El-Ma-Mia Spice Coating For Pork Roast
1 tsp El-Ma-mia B.B.Q Spices
1 heaping tsp hot horseradish
1 tbsp maple syrup (brown sugar could be a substitute)
1 tsp instant beef bouillon
1 tsp instant chicken bouillon
1 cup water

Mix all the ingredients together in a bowl, then pour into a zipper bag big enough for the size of your roast to fit in.
Slide it into the bag. Make sure to coat the meat thoroughly. Put in the refrigerator for a couple of hours, or more if you like more flavor,but not longer than 24 hours.
Preheat the oven at 400F.
Put your cooking pan into the oven at the same time to heat it up nicely.
When the oven is ready, take your pan out and pour your meat and sauce into it quickly.
Slide back into the oven without a lid and let cook for at least 40 minutes,( about 20 minutes per pound of meat )
Take it out and check for temperature of the roast.
Pour 1 cup of water at the bottom of pan, and cook for another 15-20 minutes. Varies with different ovens.
When meat has reached at least 145F, remove from oven.Remove from pan and cover. Let stand 10-15 minutes before slicing to allow the juices to be absorbed back into your roast.