Oven Roasted Pork Loin with Potatoes and Root Vegetables

2 cloves garlic, minced

Salt and freshly ground black pepper, plus 1 tablespoon kosher salt

1 Tbsp. fresh thyme leaves

1/4 C. Dijon mustard

1 (3#) boneless pork loin, trimmed and tied

3 small fennel bulbs, tops removed

8 carrots, peeled, and thickly sliced diagonally

10 small potatoes (red or white-skinned), cut in quarters

2 yellow onions, thickly sliced

4 Tbsp. olive oil

4 Tbsp. unsalted butter, melted

Preheat the oven to 425 degrees F.

In a food processor, grind together the garlic, 1 tablespoon salt, and thyme leaves.  Using a rubber spatula, transfer to a mixing bowl and add the mustard.  Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.

Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste.

Place the pork loin in a large roasting pan and cook for 30 minutes, carefully remove pan from oven and add all the vegetables around the loin.  Place pan back in the oven and cook for another 30 minutes or until a meat thermometer inserted into the middle of the pork reads 140 degrees.  Remove loin from the pan and loosely cover with foil, reserve warm.  At a minimum the roast needs to rest for 15 minutes before slicing.  A fork should easily pierce the potatoes and the vegetables should be tender but not over cooked.  If any of the mixture needs to be cooked longer, return vegetable mixture to oven and continue to cook until desired doneness.  

Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground pepper to taste. Serve warm.