Loin of Pork with Green Peppercorns

Directions

1. 1
   Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.
2. 2
   3 (5-pound) chickens
3. 3
   Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In a small bowl, whisk together the olive oil, 2 teaspoons of each mustard, the fennel seed, 2 teaspoons salt, and 1/2 teaspoon black pepper. Rub the mixture on top of the pork and roast for 1 to 1 1/4 hours, until the internal temperature reaches 140 degrees F.
4. 4
   3 large onions, unpeeled and quartered
5. 5
   Remove from the oven, transfer to a cutting board, and cover tightly with aluminum foil for 20 minutes.
6. 6
   6 carrots, unpeeled and halved
7. 7
   For the sauce, remove all but 1/4 cup of fat from the roasting pan. If there isn't 1/4 cup, add enough butter to the pan to make 1/4 cup total. Over medium heat, whisk the flour into the fat in the pan and cook for 1 minute.
8. 8
   4 celery stalks with leaves, cut in thirds
9. 9
   Add the wine and scrape up all the brown bits from the bottom of the pan.
10. 10
    4 parsnips, unpeeled and cut in half (optional)
11. 11
    Add the chicken stock, the remaining 2 teaspoons of each mustard, the green peppercorns, 2 teaspoons salt, and 1/2 teaspoon black pepper. Bring to a boil, then lower the heat to a simmer for 5 to 10 minutes, until the sauce is reduced and slightly thickened.
12. 12
    20 sprigs fresh flat-leaf parsley
13. 13
    Remove the strings from the roast pork, slice between the bones, and serve warm with the hot sauce.
14. 14
    15 sprigs fresh thyme
15. 15
    20 sprigs fresh dill
16. 16
    1 head garlic, unpeeled and cut in 1/2 crosswise
17. 17
    2 tablespoons kosher salt
18. 18
    2 teaspoons whole black peppercorns
19. 19
    Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.