- 3 pounds pork loin roast (boneless)
- 1 clove elephant garlic (OR 4 cloves garlic, cut into slivers)
- 1 teaspoon fennel seeds
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 12 red potato (small, quartered)
- 12 shallots (peeled)
- 6 turnips (medium, quartered)
- 14 1/2 ounces vegetable broth
- 1 cup dry vermouth (extra, OR dry white wine)
- 3 bay leaves
- With sharp paring knife, stab roast at one-inch intervals to create slits in which to insert garlic slivers. Insert garlic evenly into slits. Combine the thyme, paprika, salt and dry mustard; rub onto all surfaces of the roast. Place the roast into a shallow dish; cover and let marinate in the refrigerator 4-24 hours.
- In a shallow roasting pan, place the potatoes, shallots and turnips. Pour broth and vermouth over vegetables, add bay leaves and bake at 350 degrees F., covered, for 30 minutes. Remove roast from the refrigerator. Uncover vegetables and place roast on top of vegetables. Roast, uncovered, for about 1 hour longer, until internal temperature on a thermometer reads 150 degrees F. Remove roast from oven; let rest until temperature reaches 160 degrees F, about 10 minutes.
- Remove meat from pan and cover with foil and let rest for 10 minutes; transfer the vegetables to a large serving platter, cover and keep warm. Remove bay leaves and transfer pan juices to a saucepan; bring to a boil. Lower heat and simmer, uncovered, for 12-15 minutes or until reduced by half.
- To serve, pass pan juices to spoon over carved roast and vegetables.