The thin layer of fat on top of pork loin adds flavor and juiciness to the roast. Sear it and give the vegetables a preliminary roast up to 1 hour ahead. Serve with the remaining baguette from the pate.
|3||pounds boneless center-cut pork loin|
|Salt and pepper, to taste|
|4||tablespoons olive oil|
|1||bulb fennel, cut in 1/2-inch wedges|
|3||medium carrots, cut in 1/2-inch slices|
|2||teaspoons chopped fresh thyme|
|2||tablespoons whole-grain Dijon mustard|
2. In a large skillet (cast-iron works well) over medium-high heat, heat 2 tablespoons of the oil until it is hot. Set the pork in the pan, fat side down. Cook without moving it for 4 minutes or until the bottom is nicely browned and releases easily from the pan. Turn and cook the other side for 4 minutes more. Remove the pan from the heat. Transfer the pork to a large plate.
3. Add 1 tablespoon oil to the pan. Add the fennel, carrots, 1 teaspoon thyme, salt, and pepper. Toss thoroughly. Transfer the pan to the oven and cook, stirring occasionally, for 15 minutes or until the vegetables start to brown.
4. Meanwhile, in a bowl, toss the panko, remaining 1 tablespoon oil, and 1 teaspoon thyme. Spread the mustard on the fat side of the pork, then sprinkle with the bread crumb mixture.
5. Roast the pork for 20 minutes or until an instant-read thermometer inserted into the center of the loin registers 145 degrees.
6. Transfer the pork to a cutting board and let rest in a warm place for 10 minutes. Slice and serve with the vegetables. p>