Stuffed Pork Loin
Preheat the oven to 180°C (approximately 350°F).
Rinse the pork loin, pat dry and cut lengthwise almost entirely through to form a pocket. Thaw the peas. Hardboil the eggs, then drain and peel them. Fill the pocket in the pork with the eggs and peas. If necessary, seal the pocket with toothpicks or kitchen twine, then season with salt and pepper.
Brown the meat in 2 tablespoons of hot oil on all sides, then remove from the pan. Place on a roasting rack in the oven over a drip pan and roast for one hour. Remove the stems from 4 sprigs of thyme and mix the leaves with the fennel seed and the remaining oil. Baste the meat ocassionally.
Untie the pork, slice and serve garnished with the remaining thyme.