Tuscan-Style Pork Roast with Fennel and Onions

Ingredients

8

Servings

1 boneless pork loin roast, trimmed (about 2 1/4 pounds)
2 tablespoons McCormick Gourmet™ Tuscan Seasoning, divided
2 tablespoons olive oil, divided
1 tablespoon grated lemon peel
1/2 teaspoon McCormick Gourmet™ Organic Fennel Seed
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
2 medium fennel bulbs, tops and cores removed, and bulbs cut into 1/4-inch thick slices
1 medium red onion, cut into 1/4-inch thick slices
1 cup Kitchen Basics® Original Chicken Stock
1 tablespoon fresh lemon juice

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

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