Step 1

Preheat the oven to 425FPlace the orange zest, fennel seeds, thyme, salt and pepper in a small food grinder or mortar and pestle.  Grind till coarsely chopped, just make sure that the fennel seeds get broken down.Rub the spice mixture all over the pork roast.Transfer the roast to a large oven proof skillet or baking dish.  One that will hold all of the other veggies as well.  If you don't have one large enough, you can roast the potatoes separately.

Step 2

Roast the pork for 20 minutes.  While the pork is roasting, prepare the carrots/parsnips, fennel and potatoes by placing them all in a bowl and tossing them with the olive oil and seasoning them well with salt and pepper.Arrange the veggies around the pork after the first 20 minutes.  If they will not all fit in the one pan, place the potatoes into a separate pan at this time as well.  If this is the case, drizzle with an extra tbsp of olive oil to make up for the lack of drippings from the pork roast.Place them all back into the oven.

Step 3

Roast for another 20 minutes.  Sir the veggies around, ensuring that they are browning evenly.Roast until the pork has reached an internal temperature of 140F.  This should take about 15 minutes more (or longer, depending on the size of your roast)  You don't want to cook beyond this temperature- you run the risk of drying the pork out.Transfer the pork to a cutting board and cover loosely with tented foil.  Let rest for at least 10 minutes.Check the veggies.  They should be done.  But if you want some more caramelizing, another 5 minutes or so should do it.Test the potatoes- a knife should slide easily into the centre of the potatoes.

Step 4

Place the cooked veggies onto a warming platter or bowl.  Tent loosely with foil while you prepare the sauce.Place the skillet (if you were using a skillet) onto a stove burner set at medium high. If you were using a baking dish, remove all juices and scrape up any bits form the bottom into a sauce pan.  Place on the burner.Add the fresh orange juice to the pan.  Bring to a boil.  Reduce to not quite half.  Add the chicken stock and cook, stirring, until everything has reduced into a glorious sauce.  Taste and re-season with salt and pepper.Slice the pork into 1/2 inch slices and arrange on a platter.  Arrange the veggies around the roast.  You can drizzle some of the sauce over everything at this time, or serve the sauce on the side.