Roasted Pork Loin With Garlic and Spice Rub

A Susan Nicholson recipe. Cooking time includes 24 hours marinating time.

• Ready In: 26 hrs 30 mins
• Serves: 6

Ingredients

• 3  lbs  pork loin roast, well-trimmed, boneless
• 4  garlic cloves, sliced (or more)
• 1  teaspoon fennel seed
• 1  teaspoon dried thyme
• 1  teaspoon paprika
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon dry mustard
• 12  shallots, peeled
• 3  lbs  red potatoes, small, halved
• 2  cups  vegetable stock
• 1  cup dry white vermouth (or dry white wine or fat-free chicken broth)
• 3  bay leaves

Directions

1. With a sharp paring knife, cut into roast at 1-inch intervals. Insert garlic into each slit.
2. Combine the fennel seeds, thyme, paprika, salt and dry mustard; rub onto all surfaces of pork.
3. Place into a shallow dish; cover and refrigerate 4 to 24 hours.
4. Preheat oven to 350°F
5. Place shallots and potatoes in a shallow roasting pan.
6. Pour broth and vermouth over vegetables; add bay leaves and bake, covered, 30 minutes.
7. Remove pork from refrigerator; uncover vegetables and place pork on top of them.
8. Roast, uncovered, 90 minutes longer or until thermometer reaches 150°F
9. Remove pork from pan; cover with foil and let stand 10 minutes.
10. Transfer vegetables to large serving platter, cover to keep warm.
11. Remove bay leaves and transfer pan juices to saucepan; bring to boil. Lower heat and simmer, uncovered, 12 to 15 minutes or until reduced by half.
12. To serve, pass pan juices to spoon over carved roast and vegetables.