Meagan sent this recipe for Garlic Pot Roast from Canadian Living Magazine:
Garlic Pot Roast (Canadian Living)
1 tsp (5 mL) fennel seeds
6 cloves garlic, minced
4 tsp (20 mL) chopped fresh thyme (or 1 tsp/5 mL dried)
1 tbsp (15 mL) vegetable oil
1 tsp (5 mL) dry mustard
1/2 tsp (2 mL) each salt and pepper
1 boneless centre-cut double-loin pork roast (about 2-1/4 lb/1.125 kg)
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: Centre rack at 325°F (160°C) for 2 hours.
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.
UPDATE: Sorry about the mistake. I don't know what happened. Here's the recipe.