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1
In a small bowl, whisk the Dijon and whole-grain mustards with the grated lemon zest, thyme and butter.
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2
Set 2 tablespoons of the mustard mixture aside.
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3
Season the pork with salt and pepper and spread the rest of the mustard mixture all over it.
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4
Let stand at room temperature for 2 hours or refrigerate overnight.
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5
Preheat the oven to 350.
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6
In a medium saucepan of boiling salted water, blanch the carrots for 2 minutes.
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7
Using a slotted spoon, transfer the carrots to a bowl.
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8
Add the shallots to the saucepan and cook for 4 minutes.
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9
Drain and halve the shallots lengthwise and add to the carrots.
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10
Add the wine, garlic, crushed red pepper, 1/4 cup of the stock and 1 tablespoon of the olive oil to the vegetables and toss well.
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11
Spread the vegetables around the edge of a shallow roasting pan, setting the shallots cut sides down.
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12
Leave enough room in the center for the pork.
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13
In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil.
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14
Add the pork loin and cook over moderately high heat until browned on 2 sides, about 6 minutes total.
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15
Nestle the pork in the vegetables and roast for about 45 minutes.
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16
Turn the pan 180 degrees, add 1/2 cup of the stock and roast for about 20 minutes longer, until an instant-read thermometer inserted into the thickest part of the meat registers 140
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17
Transfer the pork to a board.
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18
Roast the vegetables on the bottom shelf for 15 minutes longer, until very tender; transfer to a bowl and keep warm.
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19
Set the roasting pan over moderately high heat, add the remaining 1/2 cup of stock and simmer for about 1 minute, scraping up the browned bits.
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20
Add the vinegar and bring to a simmer.
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21
Off the heat, whisk in the reserved 2 tablespoons of mustard and season with salt and pepper.
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22
Slice the pork and serve with the vegetables and sauce.
