Loin of pork with green peppercorns Recipe | Food Network UK

Ingredients

• 1 pork loin, bone in, frenched and tied (about 2.5kg, 10 bones)
• 2 tbsp good olive oil
• 4 tsp Dijon mustard, divided
• 4 tsp whole-grain mustard, divided
• 1 tsp ground fennel seed
• Salt
• Freshly ground black pepper
• 3 tbsp plain flour
• 240ml good white wine
• 720ml homemade chicken stock, recipe follows
• 4 tbsp green peppercorns in brine, drained
• 3 (2.25kg) chickens
• 3 large onions, unpeeled and quartered
• 6 carrots, unpeeled and halved
• 4 celery stalks with leaves, cut in thirds
• 4 parsnips, unpeeled and cut in half (optional)
• 20 sprigs fresh flat-leaf parsley
• 15 sprigs fresh thyme
• 20 sprigs fresh dill
• 1 head garlic, unpeeled and cut in 1/2 crosswise
• 2 tbsp salt
• 2 tsp whole black peppercorns