1 T. fennel seeds
2 T. whole grain mustard
2 large cloves garlic, finely grated
2.5 lb. boneless pork loin
10 sage leaves
10 slices bacon
10 shallots, halved
1 bulb fennel
12 oz. brussels sprouts
8 Lady apples
3 T. maple syrup
1 T. evoo

1 T. fennel seeds 2 T. whole grain mustard 2 large cloves garlic, finely grated 2 5 lb. boneless pork loin 10 sage leaves 10 slices bacon 10 shallots, halved 1 bulb fennel 12 oz. brussels sprouts 8 Lady apples 3 T. maple syrup 1 T. evoo

Heat oven to 375. Place fennel seeds in plastic bag and crush. Combine crush fennel, mustard and garlic in small bowl.

On baking sheet, season pork loin with 3/4 tsp. ground black pepper, then spread mustard mixture evenly over loin. Place sage leaves on top of loin, then lay bacon crosswise over loin. Place shallots under pork. Cook for 40 minutes.

Ten minutes before the timer goes off, halve and core fennel, then cut into 1/4 inch wedges. Halve brussels sprouts. Halve apples.

Transfer pork to cutting board and brush with maple syrup. Add fennel, brussel sprouts, and apples to the baking sheet, toss with oil, season with 1/2 tsp. salt and pepper. Return pork to baking sheet, nestled among vegetables, and roast until 145F.

Transfer to cutting boar, brush with maple syrup and let rest 15 minutes before slicing. Return vegetables to oven and roast until golden brown, 15 to 20 minutes more. Serve with pork.