Roasted Pork Loin With Garlic And Spice Rub

• 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

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 350u0b0F
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 150u0b0F
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.

pork loin roast, garlic, fennel seed, thyme, paprika, salt, dry mustard, shallots, red potatoes, vegetable stock, white, bay leaves

Taken from www.food.com/recipe/roasted-pork-loin-with-garlic-and-spice-rub-375413 (may not work)