Roast Loin of Pork with Fennel

Three CUPS of garlic, man - how can anything taste bad if it has three cups of garlic! Surprisingly, the final product is not actually garlic-heavy, presumably because it roasts for so long. The end product is an A+ pork loin.

Roast Loin of Pork with Fennel
Ina Garten: Barefoot Contessa Parties!

2 cups	garlic, minced
1	T coarse salt
1	T thyme, fresh
1/4	c Dijon style mustard
1	3 lb pork tenderloin, boneless, trimmed, tied
3 bulbs	fennel, tops removed
10	carrots, peeled, thickly sliced diagonally
10	potatoes, small, quartered
2	onions, thickly sliced
4	T olive oil
4	T unsalted butter, melted

Preheat oven to 425.

With mortar and pestle, or food processor, combine garlic, salt and thyme. Add mustard and combine. Spread mixture over loin and allow to sit at room temperature 30 minutes.

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

Transfer vegetables to a large roasting pan. Cook 30 minutes.

Add pork loin to pan and continue to cook another 30-50 minutes, until a thermometer reads 138 degrees.

Remove meat from pan. Return vegetables to oven to keep cooking.

Cover the meat with foil and let rest 15 minutes.

Remove strings from the meat and slice thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and pepper.

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