Herb-Crusted Pork Roast with Fennel and Leeks

This dish features a succulent pork roast, seasoned with fresh herbs and complemented by the anise-like flavor of fennel and the sweetness of leeks. The roasting process enhances the natural flavors, creating a tender, juicy roast that is perfect for family gatherings or a cozy dinner. It's a delightful blend of traditional cooking methods with a creative twist, making it both comforting and sophisticated.

Ingredients:

• 2-3 lb pork roast
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 2 teaspoons fresh thyme, chopped
• 2 teaspoons fresh rosemary, chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 bulbs of fennel, sliced
• 2 leeks, cleaned and sliced
• 1 cup chicken broth
• 1 tablespoon lemon juice

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix together the olive oil, Dijon mustard, chopped thyme, rosemary, garlic powder, salt, and pepper to create a herb paste.
3. Rub the herb paste all over the pork roast, ensuring even coverage.
4. In a large roasting pan, combine the sliced fennel and leeks. Drizzle with a little olive oil and season with salt and pepper.
5. Place the pork roast on top of the fennel and leeks in the roasting pan.
6. Pour the chicken broth around the roast and drizzle the lemon juice over the top.
7. Roast in the preheated oven for about 1 hour, or until the internal temperature reaches 145°F (63°C).
8. Remove the roast from the oven and let it rest for 10-15 minutes before slicing.
9. Serve the pork slices with the roasted fennel and leeks on the side, spooning some of the pan juices over the top.