Mix together 1 tablespoon of Dijon mustard, 1 tablespoon of olive oil, 1 teaspoon of sage, 1 teaspoon of rosemary, 1 teaspoon of thyme, and 1 teaspoon of dried parsley in a small bowl.
Season a pork loin with salt and pepper, and then rub the herb mixture all over it. Score the fat cap in a crosshatch pattern, being careful not to pierce the meat.
Place the pork loin on a small rimmed baking sheet, fat-side up, and insert an oven-safe probe thermometer into the center of it if you have one.
Bake the pork loin in the preheated oven until it reaches an internal temperature of 140 degrees F, which should take around 40 minutes. Then, turn on the broiler and place the loin on the top rack under the broiler for 5-10 minutes or until the crackling is crispy. Remove the loin from the oven and let it rest for 10 minutes.
While the pork loin is resting, turn the oven up to 400 degrees F. Toss 1 cup each of diced sweet potato, celery root, turnip, and carrot with 2 teaspoons of fresh thyme, 2 tablespoons of olive oil or duck fat, salt, and pepper in a single layer on a baking tray.
Roast the vegetables for 20 minutes or until they are tender and golden brown.
Slice the pork loin and serve it with the roasted root vegetables.
Growers of organic heirloom vegetables and herbs; strictly organic-fed pastured heritage Berkshire Pork, Freedom Ranger chickens and chicken eggs; and carbon farmers on the banks of the Goldsborough Creek in Talbot County, Maryland.