Mustard-Crusted Pork With Farro And Carrot Salad
Serves: 4
Weldon Lockman
1 January 1970
Based on User reviews:
48
Spice
44
Sweetness
57
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Grain Mustard (whole)1 cup
Mustard Powder1 cup
Olive Oil (divided)1 cup
Apple Cider Vinegar1 tsp
HoneyDirections:
1
Place pork on a wire rack set inside a large rimmed baking sheet; season all over with salt and pepper
2
Whisk mustard, mustard powder, and 1/4 cup oil in a small bowl to blend
3
Rub over pork and let sit at room temperature 1 hour
4
Preheat oven to 425°F
5
Roast pork until beginning to brown, 25-30 minutes
6
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
7
Meanwhile, cook farro in a large pot of boiling salted water until tender, 30-35 minutes; drain
8
Whisk vinegar, caraway seeds, honey, and remaining 1/4 cup oil in a medium bowl; set vinaigrette aside
9
Heat 2 tablespoons vinaigrette in a large skillet over medium-high heat
10
Add farro and carrots and cook, tossing often, until carrots soften and farro is warmed through, about 3 minutes
11
Remove from heat and transfer to a large bowl
12
Add onion, parsley, and half of remaining vinaigrette; season with salt and pepper and toss to combine
13
Slice pork
14
Serve with farro salad
15
Pass remaining vinaigrette alongside
16
DO AHEAD: Farro can be cooked 2 days ahead
17
Let cool, cover, and chill
18
Reheat before using
19
Place pork on a wire rack set inside a large rimmed baking sheet; season all over with salt and pepper
20
Whisk mustard, mustard powder, and 1/4 cup oil in a small bowl to blend
21
Rub over pork and let sit at room temperature 1 hour
22
Preheat oven to 425°F
23
Roast pork until beginning to brown, 25-30 minutes
24
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
25
Meanwhile, cook farro in a large pot of boiling salted water until tender, 30-35 minutes; drain
26
Whisk vinegar, caraway seeds, honey, and remaining 1/4 cup oil in a medium bowl; set vinaigrette aside
27
Heat 2 tablespoons vinaigrette in a large skillet over medium-high heat
28
Add farro and carrots and cook, tossing often, until carrots soften and farro is warmed through, about 3 minutes
29
Remove from heat and transfer to a large bowl
30
Add onion, parsley, and half of remaining vinaigrette; season with salt and pepper and toss to combine
31
Slice pork
32
Serve with farro salad
33
Pass remaining vinaigrette alongside
34
DO AHEAD: Farro can be cooked 2 days ahead
35
Let cool, cover, and chill
36
Reheat before using