Fennel-Roasted Pork Loin

Prep time: 25 minutes
Cook time: 1 hour, 15 minutes
Serves 8

INGREDIENTS:
1 (3-lb) pork center-cut top loin roast, trimmed and tied
1/4 cup Dijon musturd
2 cloves garlic, minced
2 tbs. chopped fresh thyme
4 small potatoes, quartered
2 small fennel bulbs, cut into quarters
1 1/2 cups chopped carrots
1 1/2 cups chopped onion
1 cup chopped celery
5 tbs. extra-virgin olive oil, divided
2 cups beef broth

DIRECTIONS:
- Coat pork with mustard and season with garlic, thyme, and salt and pepper to taste. Let stand 30 minutes.
- Preheat oven to 425 degrees. Combine potatoes, fennel, carrots, onion and celery in lightly greased large roasting pan. Toss with 3 tablespoons of the oil and season with salt and pepper to taste. Roast 20 minutes or until tender.
- Meanwhile, heat remaining oil in large ovenproof pan. Add pork and cook 5 minutes per side or until browned. Add broth; transfer pan to oven. Roast 30-45 minutes or until instant-read thermometer registers 155 degrees. Remove from oven and let stand 10 minutes or until meat thermometer reaches 160 degrees. Slice pork and serve with roasted vegetables.

*470 calories per serving