Mustard Crusted Pork With Farro And Carrot Salad
Tender, juicy pork loin with a flavorful mustard crust served alongside a hearty farro salad tossed in a tangy vinaigrette. This dish is perfect for a satisfying and delicious meal that will impress your friends and family.
— Constant Cookbook
Ingredients
- 1 3-3 1/2-pound boneless pork loin
- Kosher salt, freshly ground pepper
- 1 whole grain mustard
- 1/4 mustard powder
- 1/2 olive oil, divided
- 2 farro
- 1/3 apple cider vinegar
- 1 caraway seeds, coarsely chopped
- 1 honey
- 1 1/2 baby carrots, any color, very thinly sliced lengthwise on a mandoline
- 1/2 small red onion, very thinly sliced into rings
- 1 (packed) fresh flat-leaf parsley leaves
Instructions
- 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.
- Preheat oven to 425°. Roast pork until beginning to brown, 25-30 minutes. Reduce heat to 350° and roast until a thermometer inserted in the thickest part registers 145°, 25-35 minutes longer, depending on thickness of roast.
- Meanwhile, cook farro in a large pot of boiling salted water until tender, 30-35 minutes; drain.
- Whisk vinegar, caraway seeds, honey, and remaining 1/4 cup oil in a medium bowl; set vinaigrette aside.
- 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.
- Slice pork. Serve with farro salad. Pass remaining vinaigrette alongside.
- DO AHEAD: Farro can be cooked 2 days ahead. Let cool, cover, and chill. Reheat before using.
Yield
6-8 servings
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