Loin of Pork with Fennel and Garlic

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1 (5-pound) loin of pork, bone in,"frenched" and tied

6 garlic cloves

1/3 cup fresh rosemary leaves, chopped

2 tablespoons lemon zest (about 2 lemons)

2 teaspoons fennel seeds

2 tablespoons good olive oil

1 tablespoon Dijon mustard

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper