This pork loin is so delicious that it made up for my pathetic side dish of roasted turnips, squash and potatos. Clearly, roasted veggies have no place in a quick weeknight meal--they need time to carmelize and soften, and I was too impatient. You can season the pork in the morning before you leave for work, and it doesn't take long to cook. The leftovers make great sandwiches for lunch the next day, too.
Mustard-Fennel Pork Loin
1 bay leaf
3/4 tablespoons kosher salt
1/2 tablespoon fennel seeds
1 (1-2-lb) center-cut boneless pork loin roast
Crumble bay leaf into a spice grinder (I use an old coffee grinder) and pulse with kosher salt and fennel seeds until well mixed..
Arrange loin, fat side up, lengthwise on a work surface. Holding knife horizontally, make a lengthwise cut about 1 1/2 inches deep along side of loin (do not cut all the way through). Open loin like a book, then pat dry inside and out. Rub mustard all over cut sides, then sprinkle with some seasoned salt. Close loin. Rub olive oil evenly over roast, then rub with mustard and sprinkle with seasoned salt (you may have more salt than you need), pressing lightly to help adhere. Put in a small roasting pan, covered, or ziplock bag and chill for at least 12 hours.
Let pork stand at room temperature 30 minutes before roasting.
While pork comes to room temperature, put oven rack in middle position and preheat oven to 450°F. Roast pork 10 minutes, then reduce oven temperature to 325°F and continue to roast until thermometer inserted diagonally 2 inches into center of meat registers 145°F, 25-30 minutes. Transfer pork to a platter and let stand, uncovered, 10-15 minutes.