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Roasted Herb Pork Loin With Brussels Sprouts, Fennel, Apples And Mustard Sauce

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1 pork loin roast, 3 to 4 pounds, trimmed of most but not all excess fat

A liberal amount of kosher salt, black pepper and crushed red pepper flakes

2 t dried thyme

1/2-3/4 cup white wine or vermouth (chicken or vegetable broth can be substituted)

3 T grainy brown mustard

1 1/2 to 2 pounds small brussels sprouts

1 large onion (yellow or red) cut into thick wedges

2 fennel bulbs, cored, cut into thick slices

3 long but slender carrots, peeled and cut into 3 inch pieces

1 medium apple, cut into thick slices (Use a tart/sweet variety like Braeburn or McIntosh)

1-2 T garlic, chopped

6 fresh sprigs of rosemary

1 T of corn starch mixed with 2 T cold water

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