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1
In a small bowl combine well the thyme, the salt, pepper to taste, and the oil and rub the mixture all over the pork, patted dry.
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2
Arrange the pork on an oiled round of heavy-duty foil slightly larger than the bottom of the pork in the middle of a lightly oiled shallow roasting pan and fill the center of the crown with some of the stuffing, mounding it.
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3
Roast the stuffed pork, the stuffing covered with another oiled round of foil, in a preheated 450F.
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4
oven for 20 minutes, reduce the heat to 325F., and roast the stuffed pork for 2 1/4 hours more, or until a meat thermometer registers 160F., or for 2 1/2 hours more, or until a meat thermometer registers 170F., for well-done meat.
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5
In a 2-quart shallow baking dish bake the remaining stuffing in the 325F.
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6
oven during the last 30 minutes of the pork'1s roasting time.
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7
Transfer the pork to a platter and let it stand for 15 minutes.
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8
While the pork is standing add the wine to the roasting pan, deglaze the pan over moderately high heat, scraping up the brown bits, and strain the mixture through a fine sieve into a small saucepan.
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9
Add 1/2 cup water and boil the mixture until it is reduced to about 2/3 cup.
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10
Add the cream, boil the mixture, stirring, until it is reduced to about 3/4 cup, and whisk in the mustard and salt and pepper to taste.
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11
Discard the foil from the stuffing, arrange the parsley and the tomatoes decoratively around the pork, and serve the pork with the mustard sauce and the remaining stuffing.
