Roasted Pork Loin With Garlic and Spice Rub

• pork loin roast3 lbs

  well-trimmed, boneless

• garlic cloves↗4

  sliced (or more)

• fennel seed1 teaspoon
• dried thyme↗1 teaspoon
• paprika↗1 teaspoon
• salt↗1⁄2 teaspoon
• dry mustard1⁄2 teaspoon
• shallots↗12

  peeled

• red potatoes↗3 lbs

  small, halved

• vegetable stock↗2 cups
• dry white vermouth↗1 cup

  (or dry white wine or fat-free chicken broth)

• bay leaves↗3

Step-by-step instructions

1. 1

   With a sharp paring knife, cut into roast at 1-inch intervals. Insert garlic into each slit.

2. 2

   Combine the fennel seeds, thyme, paprika, salt and dry mustard; rub onto all surfaces of pork.

3. 3

   Place into a shallow dish; cover and refrigerate 4 to 24 hours.

4. 4

   Preheat oven to 350°F

5. 5

   Place shallots and potatoes in a shallow roasting pan.

6. 6

   Pour broth and vermouth over vegetables; add bay leaves and bake, covered, 30 minutes.

7. 7

   Remove pork from refrigerator; uncover vegetables and place pork on top of them.

8. 8

   Roast, uncovered, 90 minutes longer or until thermometer reaches 150°F

9. 9

   Remove pork from pan; cover with foil and let stand 10 minutes.

10. 10

    Transfer vegetables to large serving platter, cover to keep warm.

11. 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. 12

    To serve, pass pan juices to spoon over carved roast and vegetables.