2 tablespoons Dijon style mustard
1 tablespoon dried thyme
1 tablespoon ground fennel seeds
4 cloves garlic, minced
1/4 cup olive oil
1 3-4 pound pork loin roast
3-4 carrots,peeled
14 small red or Yukon potatoes
1-2 large bulbs fennel
12 cloves garlic, unpeeled
METHOD
Prepare the marinade in a medium bowl by combining the two mustards, the thyme and fennel, garlic and olive oil. Whisk well to mix. Place the pork roast on a large sheet of plastic wrap and coat the top with the marinade. Roll the roast over and coat the other side. Wrap the roast with the plastic wrap, place into a plastic bag and refrigerate overnight.
The next day, preheat the oven to 350 degrees. Cut the carrots into 3 inch lengths and cut the larger parts lengthwise into halves or quarters so all the pieces are equivalent in size. Par boil the carrots for 4 minutes, remove from the boiling water with a slotted spoon and set aside. Wash and cut the small potatoes in half and par boil them for 4 to 5 minutes and set aside.
Remove the outer part of the fennel and cut it into 1/2 inch slices lengthwise, making sure part of the base bulb is included in each slice. Working is batches if necessary, fry the fennel slices in olive oil until beginning to brown, turn them over and brown the other side. Prepare the garlic cloves by snipping off the hard part where they were attached to the base. DO NOT PEEL.
Remove the pork roast from the bag and plastic wrap and brown it on all sides over medium heat. Place it into a large baking dish, arrange the vegetables around the pork and roast it for 40 to 45 minutes. When done, remove the roast from the baking dish and slice it, transferring it to a serving platter. Arrange the roasted vegetables around the pork and serve. Pair this dish with a green salad, and a light red wine like Sangiovese, TRE Merlot or Cabernet, or the Rosatella Rose.
(The roasted garlic can be easily removed by rolling a fork or spoon over the bulb towards the open end, discarding the skin.)
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