Mustard-Crusted Pork with Farro and Carrot Salad
A elegant roasted pork loin crusted with whole grain mustard and mustard powder, served alongside a vibrant farro salad with thinly sliced carrots, red onion, and fresh parsley in a caraway-honey vinaigrette.
Ingredients
- •1 piece boneless pork loin
- •1 to taste Kosher salt and pepper
- •1 cup whole grain mustard
- •¼ cup mustard powder
- •½ cup olive oil
- •2 cups farro
- •⅓ cup apple cider vinegar
- •1 tablespoon caraway seeds
- •1 teaspoon honey
- •1½ pounds baby carrots
- •½ small red onion
- •1 cup flat-leaf parsley leaves
Cooking Instructions
- 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.
60 min
- 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.
60 min
- 3.
Meanwhile, cook farro in a large pot of boiling salted water until tender, 30-35 minutes; drain.
35 min
- 4.
Whisk vinegar, caraway seeds, honey, and remaining 1/4 cup oil in a medium bowl; set vinaigrette aside.
5 min
- 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.
10 min
- 6.
Slice pork. Serve with farro salad. Pass remaining vinaigrette alongside.
5 min
- 7.
DO AHEAD: Farro can be cooked 2 days ahead. Let cool, cover, and chill. Reheat before using.
