2) In a small bowl, whisk together the olive oil, 2 tsp of each mustard, the fennel seed, 2 tsp salt and 1/2 tsp black pepper. Rub the mixture on top of the pork.
3) Roast the pork for 1 to 1 1/4 hours, until the internal temperature reaches 60C. Remove from the oven, transfer to a cutting board, and cover tightly with aluminium foil for 20 minutes.
4) For the sauce, remove all but 55ml of fat from the roasting pan. If there isn't 55ml, add enough butter to the pan to make 55ml cup total. Over medium heat, whisk the plain flour into the fat in the pan and cook for 1 minute.
5) Add the wine and scrape up all the brown bits from the bottom of the pan. Add the chicken stock, the remaining 2 tsp of each mustard, the green peppercorns, 2 tsp salt and 1/2 tsp black pepper.
7) Bring to a boil, then lower the heat to a simmer for 5 to 10 minutes, until the sauce is reduced and slightly thickened. Remove the strings from the roast pork, slice between the bones, and serve warm with the hot sauce.
For the homemade chicken stock:
1) Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt and peppercorns in a 15 to 20L stockpot with 7L of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours.
2) Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in litre containers.