This fragrant pork roast is wonderful for fall or winter entertaining. The roasted fennel and onions are sweet, tender and savory from the pork pan juices.
Preheat oven to 350°F. Place pork roast in 6-quart shallow Dutch oven. Mix 1 1/2 tablespoons of the Seasoning, 1 tablespoon of the oil, lemon peel, fennel seed and sea salt in small bowl. Rub evenly over pork roast. Toss fennel, onion, remaining 1 tablespoon oil and remaining 1/2 tablespoon Seasoning in large bowl. Place vegetable mixture around pork roast
Roast 1 hour or until thermometer inserted into thickest part of pork roast reaches 145°F, stirring vegetables occasionally. Transfer pork to cutting board. Let stand 15 minutes before slicing
Place Dutch oven with vegetables on medium-low heat. Stir in stock and lemon juice. Simmer 15 minutes or until liquid is reduced by 1/2, stirring occasionally. Serve pork with vegetables and pan juices