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
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.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.