Mustard-Crusted Pork with Farro and Carrot Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don't have a mandoline, use a vegetable peeler. Ingredients:
1 3-3 1/2-pound boneless pork loin |
kosher salt, freshly ground pepper |
1 cup whole grain mustard |
1/4 cup mustard powder |
1/2 cup olive oil, divided |
2 cups farro |
1/3 cup apple cider vinegar |
1 tablespoon caraway seeds, coarsely chopped |
1 teaspoon honey |
1 1/2 pounds baby carrots, any color, very thinly sliced lengthwise on a mandoline |
1/2 small red onion, very thinly sliced into rings |
1 cup (packed) fresh flat-leaf parsley leaves |
Directions:
1. Place pork on a wire rack set inside a large rimmed baking sheet; season all over with salt and pepper. Whisk mustard, mustard powder, and 1/4 cup oil in a small bowl to blend. Rub over pork and let sit at room temperature 1 hour.
2. Preheat oven to 425°F. Roast pork until beginning to brown, 25-30 minutes. Reduce heat to 350°F and roast until a thermometer inserted in the thickest part registers 145°F, 25-35 minutes longer, depending on thickness of roast.
3. Meanwhile, cook farro in a large pot of boiling salted water until tender, 30-35 minutes; drain.
4. Whisk vinegar, caraway seeds, honey, and remaining 1/4 cup oil in a medium bowl; set vinaigrette aside.
5. Heat 2 tablespoons vinaigrette in a large skillet over medium-high heat. Add farro and carrots and cook, tossing often, until carrots soften and farro is warmed through, about 3 minutes. Remove from heat and transfer to a large bowl. Add onion, parsley, and half of remaining vinaigrette; season with salt and pepper and toss to combine.
6. Slice pork. Serve with farro salad. Pass remaining vinaigrette alongside.
7. DO AHEAD: Farro can be cooked 2 days ahead. Let cool, cover, and chill. Reheat before using.
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