Double Mustard Crusted Pork Roast with Jus

Directions

1. 1
   In a food processor, combine the mustards, soy sauce, pepper, thyme and garlic.
2. 2
   Process until smooth.
3. 3
   Rub all over the pork roast, loosely cover with plastic wrap and refrigerate at least 6 hours.
4. 4
   Remove from refrigerator and allow to rest at room temperature for 30 minutes before cooking.
5. 5
   Preheat the oven to 350 degrees F. In a roasting pan, add the fennel, onions and carrots.
6. 6
   Drizzle with olive oil and season generously with salt and freshly cracked pepper, to taste.
7. 7
   Put the bread crumbs on a plate wide enough to fit the loin.
8. 8
   Carefully roll the pork in the crumbs to form a nice crust.
9. 9
   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.
10. 10
    Remove the pork from the oven to a cutting board and let rest.
11. 11
    Put the roasting pan over 2 burners on high heat.
12. 12
    Add the vermouth and chicken stock and let reduce by half.
13. 13
    Season, to taste, with salt and pepper.
14. 14
    Whisk in the butter and strain into a small pitcher or bowl.
15. 15
    Remove the pork from the bone and slice into serving portions.
16. 16
    Arrange on a serving platter and drizzle with the jus.