Preheat the oven to 425 degrees F.
With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 tablespoon salt, and thyme leaves. 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 vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes. 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	564.52 Kcal (2364 kJ)
Calories from fat	213.62 Kcal
		% Daily Value*
Total Fat	23.74g	37%
Cholesterol	70.25mg	23%
Sodium	1508.1mg	63%
Potassium	1688.1mg	36%
Total Carbs	65.5g	22%
Sugars	19.28g	77%
Dietary Fiber	14.62g	58%
Protein	22.09g	44%
Vitamin C	53.5mg	89%
Vitamin A	3.4mg	114%
Iron	4.7mg	26%
Calcium	175.7mg	18%

Amount Per 100 g
Calories	94.74 Kcal (397 kJ)
Calories from fat	35.85 Kcal
		% Daily Value*
Total Fat	3.98g	37%
Cholesterol	11.79mg	23%
Sodium	253.1mg	63%
Potassium	283.31mg	36%
Total Carbs	10.99g	22%
Sugars	3.24g	77%
Dietary Fiber	2.45g	58%
Protein	3.71g	44%
Vitamin C	9mg	89%
Vitamin A	0.6mg	114%
Iron	0.8mg	26%
Calcium	29.5mg	18%

* 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.

Tastes

salty
savory
bitter
sweet

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