- 2clovesgarlic, minced
- 1tablespoonkosher salt
- 1tablespoonfresh thyme leaves
- 1/4cupDijon mustard
- 3lbsboneless pork loin, trimmed and tied
- 3smallfennel bulbs, tops removed
- 10carrots, peeled and thickly sliced diagonally
- 10smallnew potatoes, quartered
- 2onions, thickly sliced
- 4tablespoonsolive oil
- 4tablespoonsunsalted butter, melted
- salt & freshly ground black pepper
- Preheat the oven to 425 degrees.
- With a mortar and pestle or in the bowl of a food processor fitted with a steel blade, grind together the garlic, salt, and thyme leaves.
- Add the mustard and combine.
- Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.
- Meanwhile, cut the fennel bulbs into thick wedges, slicing through the core.
- Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper.
- Transfer the vegetables to a large roasting pan and cook for 30 minutes.
- Add the pork to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees.
- Remove the meat from the pan and return the vegetables to the oven to keep cooking.
- Cover the meat with aluminum foil and allow it to rest for 15 minutes.
- Remove the strings from the meat and slice it thickly.
- Arrange the meat and vegetables on a platter.
- Sprinkle with salt and pepper if desired.
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