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1
Whisk together the mustard, thyme leaves, parsley, and 2 tablespoons olive oil in a shallow baking dish.
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2
Stir in the garlic, and slather the pork with this mustard mixture.
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3
Cover and refrigerate at least 4 hours, preferably overnight.
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4
Take the pork out of the refrigerator 1 hour before cooking, to bring it to room temperature.
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5
After 30 minutes, season the pork generously with salt and pepper.
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6
Reserve the marinade.
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7
Preheat the oven to 325F.
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8
Heat a large saute pan over high heat for 3 minutes.
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9
Swirl in the remaining 2 tablespoons olive oil, and wait a minute or two, until the pan is very hot, almost smoking.
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10
Place the pork loin in the pan, and sear it on all sides until well browned and caramelized.
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11
Dont turn or move the pork too quickly or all the mustard will be left in the pan and not on the pork.
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12
Be patient; this searing process takes 15 to 20 minutes.
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13
Transfer the pork loin to a roasting rack, and slather the reserved marinade over the meat.
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14
Reserve the pan.
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15
Arrange the rosemary, sage, and thyme sprigs on the roast and top with 3 tablespoons butter.
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16
Roast the pork until a thermometer inserted into the center reads 120F, about 1 1/4 hours.
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17
Let the pork rest at least 10 minutes before slicing.
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18
While the pork is roasting, return the pork-searing pan to the stove over medium-high heat.
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19
Wait 1 to 2 minutes and then deglaze it with the chicken stock or water.
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20
Bring to a boil, whisking and scraping the bottom of the pan to release the crispy bits.
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21
Swirl in 3 tablespoons butter and set aside.
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22
Arrange the haricots verts and spring onions on a large warm platter.
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23
Slice the pork thinly, about 1/4-inch thick, and fan the meat over the beans.
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24
Add the buttery pork juices and herbs to the sauce, bring it to a boil, and then spoon it over the pork.
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25
Shower the mustard breadcrumbs over the top.
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26
Blanch the haricots verts in a large pot of salted boiling water 2 to 3 minutes, until tender but still al dente.
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27
Cut the spring onions 1 inch above the bulb, leaving some green top still attached.
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28
Trim the roots, but leave the root end intact (this will keep the onions in wedges, rather than slices).
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29
Cut the onions lengthwise into 1/4-inch-thick wedges.
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30
Heat two pans over medium-high heat for 2 minutes.
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31
(In order to get nice color on the onions and preserve their beautiful shape, its best to cook them in two large pans so they are not crowded.)
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32
Swirl 2 tablespoons olive oil into each pan, and gently place the onions in the pans, cut side down.
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33
Season with the thyme, salt, and pepper, and cook the onion wedges 2 to 3 minutes, until they start to brown slightly.
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34
Turn the onions, using tongs, and add the haricots verts.
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35
Season each pan with 1/4 teaspoon salt and freshly ground black pepper, and cook 3 to 4 minutes, stirring to combine.
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36
Add the butter and sage leaves and cook a few more minutes, tossing to glaze the vegetables in the butter and let the sage perfume them.
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37
Taste for seasoning.
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38
Preheat the oven to 375F.
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39
Place the breadcrumbs in a medium bowl.
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40
Heat a small saute pan over medium heat for 1 minute.
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41
Add the butter, and when it foams, whisk in the mustard, thyme, and parsley.
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42
Remove from the heat, let cool a few minutes, and then pour the mustard butter over the breadcrumbs, tossing to coat them well.
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43
Transfer the breadcrumbs to a baking sheet, and toast them 10 to 12 minutes, stirring often, until theyre golden brown and crispy.
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44
Marinate the pork the day before serving.
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45
You can blanch the haricots verts and cut the spring onions ahead of time, but cook them while the pork is resting.
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46
The mustard breadcrumbs can be made a few hours ahead of time.
