ROASTED PORK LOIN WITH GARLIC AND SPICE RUB

Roasted Pork Loin With Garlic and Spice Rub image

Provided by Chef Kate

Categories Pork

Time P1DT2h30m

Yield 6 serving(s)

Number Of Ingredients 12

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

Steps:

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