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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1141.19 Kcal (4778 kJ) | ||
| Calories from fat | 468.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.06g | 80% | |
|---|---|---|---|
| Cholesterol | 334.78mg | 112% | |
| Sodium | 1204.69mg | 50% | |
| Potassium | 1391.03mg | 30% | |
| Total Carbs | 38.44g | 13% | |
| Sugars | 6.82g | 27% | |
| Dietary Fiber | 4.03g | 16% | |
| Protein | 111.32g | 223% | |
| Vitamin C | 9.1mg | 15% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 5mg | 28% | |
| Calcium | 312.7mg | 31% | |
| Amount Per 100 g | |||
| Calories | 188.26 Kcal (788 kJ) | ||
| Calories from fat | 77.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.59g | 80% | |
|---|---|---|---|
| Cholesterol | 55.23mg | 112% | |
| Sodium | 198.73mg | 50% | |
| Potassium | 229.48mg | 30% | |
| Total Carbs | 6.34g | 13% | |
| Sugars | 1.13g | 27% | |
| Dietary Fiber | 0.67g | 16% | |
| Protein | 18.36g | 223% | |
| Vitamin C | 1.5mg | 15% | |
| Iron | 0.8mg | 28% | |
| Calcium | 51.6mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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