Ingredients
- 1/2 cup stone-ground mustard
- 1/2 cup Dijon mustard
- 1 1/2 tablespoons soy sauce
- 1 tablespoon black pepper, freshly cracked
- 1 tablespoon chopped fresh thyme leaves
- 10 garlic cloves, roughly chopped
- 1 (4 to 5 pound) bone-in pork loin roast
- 1 fennel bulb, trimmed and sliced into 1-inch pieces
- 1 large yellow onion, peeled and sliced into 1-inch rounds
- 2 large carrots, cut into large pieces
- 2 tablespoons olive oil
- Kosher salt and freshly cracked black pepper
- 2 cups panko bread crumbs
- 1 cup vermouth
- 3/4 cup chicken stock
- 1 tablespoon unsalted butter
Directions
In a food processor, combine the mustards, soy sauce, pepper, thyme and garlic. Process until smooth. Rub all over the pork roast, loosely cover with plastic wrap and refrigerate at least 6 hours. Remove from refrigerator and allow to rest at room temperature for 30 minutes before cooking.
Preheat the oven to 350 degrees F. In a roasting pan, add the fennel, onions and carrots. Drizzle with olive oil and season generously with salt and freshly cracked pepper, to taste. Put the bread crumbs on a plate wide enough to fit the loin. Carefully roll the pork in the crumbs to form a nice crust. Put the pork on top of the vegetables in the roasting pan and bake until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 2 to 2 1/2 hours.
Remove the pork from the oven to a cutting board and let rest. Put the roasting pan over 2 burners on high heat. Add the vermouth and chicken stock and let reduce by half. Season, to taste, with salt and pepper. Whisk in the butter and strain into a small pitcher or bowl.
Remove the pork from the bone and slice into serving portions. Arrange on a serving platter and drizzle with the jus.
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By kyasi76
on May 09, 2013
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Really great, I will make this again. I made this in a dutch oven (lid off because my roasting pan is not stovetop safe. I also added potatoes and crushed garlic to the veggies and they came out really delicious. I was surprised when I checked it halfway through that there was no liquid from the pork for the jus so I added some chicken stock, just enough to cover the bottom so the veggies didn't dry out.
By burgess6510
Santa Cruz Moun...
on April 18, 2013
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Absolutely the best pork I have ever made! No matter what I do my pork ends up dry, not this one! It was so juicy, even the next day the left overs we amazing! I didnt have stone ground mustard, so I used a German mustard and some dark mustard seed. Plus I didnt do the over night marinade, just a few hours, it was AWESOME!!!!
By alaskawolfhound
Anchorage
on March 30, 2013
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This recipe is "THE BOMB" - in a good way, of course. I cooked an even bigger roast, 7.5 pnds, and all the other things that came with this recipe in the episode. Man, huge success. Had 4 very critical men folks for guests, they were blown away. In fact, so was I. Considering the incredible meal this was, the work it took was not that much. Well worth the time and effort, thanks Guy, you're the pork roast maniac...
Plus one more thing... usually Signore Fieri has soooooooo many ingredients, and things get a little cluttered in my kitchen. This one here, I can assure you, it's easy to make and, like I said, LA BOMBA!!!
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