I went through a few Barefoot Contessa cookbooks this morning when I should have been studying my Pharm book. I combined a few of her pork recipes into this masterpiece.
2 lb pork loin
2 tablespoons of Dijon mustard
3 gloves of garlic- grated
1 fennel bulb- remove top stems and cube bulb into large chunks
2 potatoes- diced into large cubes
2 large carrots- sliced on a diagonal
I large onion- diced into large cubes
1 tablespoon evoo
1 tablespoon of butter
Preheat oven to 425
Place grated garlic in a bowl with thyme, and salt and pepper. Mix well.
Rub pork with mustard then the herb mix. Let sit for 20 minutes.
Meanwhile place diced vegetables in a bowl and mix with evoo and melted butter. Then put them in the bottom of a roasting pan and cook for 20 minutes.
Remove the pan and place pork on top of vegetables and roast 45-50 minutes until thermometer reads 138.
Remove roast to a plate and cover with foil. Continue to cook vegetables 5-10 more minutes. I like mine very roasted. If you do not then skip this step.
Slice pork after it has set for 10 minutes.