Roasted Pork Loin With Garlic and Spice Rub |
|
 |
Prep Time: 30 Minutes Cook Time: 1560 Minutes |
Ready In: 1590 Minutes Servings: 6 |
|
A Susan Nicholson recipe. Cooking time includes 24 hours marinating time. 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.
|
|