After browning the meat on all sides, dijon mustard is slathered over the top of the roast. The Provencial Blend is scattered over and thyme branches are placed on top. One cup of water is poured into the bottom of the pot. The pork in a heavy bottomed pot is covered and nudged into a 425 degree oven, where it cooks for just 45 minutes. Basting every 15 minutes is essential.
Let the pork rest on the counter for fifteen minutes before carving.