Mustard-Crusted Pork With Farro And Carrot Salad

Name: Mustard-Crusted Pork With Farro And Carrot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 425u00b0F. Roast pork until beginning to brown, 25-30 minutes. Reduce heat to 350u00b0F and roast until a thermometer inserted in the thickest part registers 145u00b0F, 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:

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 3-3 1/2-pound boneless pork loin, Kosher salt, freshly ground pepper, 1 cup whole grain mustard, 1/4 cup mustard powder, and more.

Yes, Mustard-Crusted Pork With Farro And Carrot Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!