Pork Roast with Fennel

Mix garlic, mustard, salt and pepper to taste, and Herbes de Provence to form a paste. Rub paste on the inside of pork roast, then roll up tightly and tie with kitchen twine. Wrap in aluminum foil and let marinate about 30 minutes in the refrigerator.

Rinse, trim and cut fennel lengthwise into slices.

Heat clarified butter in a large roasting pan. Add pork roast and cook until browned on all sides. Pour in about 100 ml (approximately 1/2 cup) broth. Add peppercorns and bay leaf and place on the middle rack of a preheated oven set to 200°C (approximately 400°F). Roast 30 minutes, then reduce oven temperature to 175°C (approximately 350°F) and continue roasting 60-80 minutes more, occasionally basting with remaining broth. In the last 1/2 hour of baking time, add fennel and roast, turning occasionally.