Roasted Pork Loin With Garlic and Spice Rub

Ingredients

3 lbs pork loin roast, boneless, well-trimmed
4 garlic cloves, sliced (or more)
1 teaspoon fennel seed
1 teaspoon thyme, dried
1 teaspoon paprika
12 teaspoon salt
12 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

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 350F 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 150F 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.