Preheat the oven to 400°F. Allow the pork to stand at room temperature for 30 minutes.
Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably.
In a small bowl, whisk together the olive oil, 2 teaspoons of each mustard, the fennel seed, 2 teaspoons salt, and 1/2 teaspoon black pepper.
Rub the mixture on top of the pork.
Use an internal temperature probe, such as Thermoworks Dot, and set to 140°F. Roast for 1 to 1 1/4 hours, until the internal temperature reaches 140°F.
Remove from the oven, transfer to a cutting board, and cover tightly with aluminum foil for 20 minutes.
For the sauce, remove all but 1/4 cup of fat from the roasting pan. If there isn't 1/4 cup, add enough butter to the pan to make 1/4 cup total.
Over medium heat, whisk the flour into the fat in the pan and cook for 1 minute.
Add the wine and scrape up all the brown bits from the bottom of the pan.
Add the chicken stock, the remaining 2 teaspoons of each mustard, the green peppercorns, 2 teaspoons salt, and 1/2 teaspoon black pepper. 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.