Garlic Pork Roast

By Gazelle

Ingredients

• 1 tsp fennel seeds
• 6 cloves garlic, minced
• 4 tsp chopped fresh thyme, (or 1 tsp/5 mL dried)
• 1 tbsp vegetable oil
• 1 tsp dry mustard
• 1/2 tsp each salt and pepper
• 1 boneless center-cut double-loin pork roasts, (about 2-1/4 lb/1.125 kg)

Details

Servings 8
Adapted from canadianliving.com

Preparation

Step 1

Using mortar and pestle or with bottom of heavy skillet, crush fennel seeds; place in small bowl. Mix in garlic, thyme, oil, dry mustard, salt and pepper to form paste; rub all over roast.

Place roast on rack in roasting pan. Roast in centre of 325°F (160°C) convection oven until meat thermometer inserted in centre registers 160°F (70°C), about 80 minutes. Transfer to cutting board; tent with foil and let stand for 10 minutes before slicing.

Conventional oven: Center rack at 325°F (160°C) for 2 hours.

Additional information :

Roasted Sweet Potatoes: As an easy accompaniment, toss together 4 sweet potatoes, peeled and halved; 2 heads garlic, tips removed; 1 tbsp (15 mL) olive oil; a few sprigs of fresh thyme or 1/2 tsp (2 mL) dried thyme; and 1/2 tsp (2 mL) each salt and pepper; cook in pan with pork roast.