Instructions: To bone the loin, start by removing the whole tenderloin along the inside. Next, with sharp pointed knife, carefully cut around ribs and back bones, working slowly and always slanting blade toward bones.

Because the loin widens considerably at the tenderloin end, trim out lean meat from the inside so that the whole boned loin is the same thickness along and is about 15 inches long and 5 inches wide. Save bones, tenderloin and trimmings for other meals.

Mash together garlic, fennel, thyme, chevril, salt and pepper. Place loin fat-side down and rub herb mixture all over lean meat. Spread thick even layer of chopped parsley over loin, and roll up firmly lengthwise. Tie neatly and securely at 1 inch intervals. Set seam-side up on rack in large roasting pan. Brush mustard over roast and let stand for 1 hour at room temperature for flavors to permeate meat.

Roast at 325 F allowing about 20 to 25 minutes per pound or until internal temperature registers 170 F. Turn roast seam-side down after 1 hour of roasting. Cool completely, wrap and chill 4 to 24 hours.

Remove strings from loin and set on long wooden board. Slice thinly to reveal colorful stuffing, and garnish with generous amount of parsley. Serve with Horseradish Mustard Mayonnaise.

Makes 10
servings with leftovers for the next day.

(HORSERADISH MUSTARD MAYONNAISE): Combine all ingredients; cover and let stand a few hours in the refrigerator to mellow.

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