Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don't have a mandoline, use a vegetable peeler.
Ingredients
Makes 6 to 8 servings
Step 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.
Step 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.
Step 3
Meanwhile, cook farro in a large pot of boiling salted water until tender, 30-35 minutes; drain.
Step 4
Whisk vinegar, caraway seeds, honey, and remaining 1/4 cup oil in a medium bowl; set vinaigrette aside.
Step 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.
Step 6
Slice pork. Serve with farro salad. Pass remaining vinaigrette alongside.
Step 7
DO AHEAD:Farro can be cooked 2 days ahead. Let cool, cover, and chill. Reheat before using.
How would you rate Mustard-Crusted Pork with Farro and Carrot Salad?
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Reviews (12)
Back to TopDid anyone (besides me) think this was a huge amount of mustard sauce to spread over the pork? I have a 4 1/2 lb loin marinating right now and there seems to be a whole lot of mustard on the meat!
GinnyinGeorgia
Decatur, GA
6/6/2016
Both my husband and I liked this recipe, especially the farro and carrot salad. A few things to note though: 1. This is a huge recipe--sauteeing that much farro and carrot at once made for a mess, as my largest skillet is 12" and the recipe filled it all the way. That said, it did work. If cooking for 4 people or less you could easily halve this recipe. 2. Don't misread the recipe and buy 3.5 lbs of pork tenderloin and then proceed to completely overcook it as I did(!). 3. Vinaigrette (or farro salad once mixed) needs a healthy dose of salt and pepper added (I strongly dislike carraway so I just left it out and didn't feel like anything was missing).
alp612
Burlington, VT
1/14/2016
I took the prior comment to heart and the addition of orange zest makes the dish!
epid
Seattle WA
10/13/2013
Way too much carrot -- and not nearly enough flavor in the vinaigrette. Not a BAD dish, just not a really good one.
LindaKessler
Avon, CT
9/12/2013
This was absolutely incredible!!! Can't wait to try it with friends. Family raved on and on...always a good thing to happen to the cook. Try quinoa instead of farro if you have gluten issues.
etmoran
Riverside, CA
5/1/2013
Definitely a pork loin, Markaws...
Anonymous
Buffalo
5/1/2013
yup, it's a pork loin
Anonymous
4/30/2013
Sorry, but that is a pork loin.
Anonymous
Boston
4/29/2013
First and foremost The pork in the photo is a pork tenderloin NOT A PORK LOIN !!!
markaws
San Diego
4/29/2013
Made this with friends and it is very good. The salad doesn't have a lot of flavor but was a good accompaniment to the pork for an easy and quick dinner.
Anonymous
Huntington Beach, CA
4/16/2013
I loved this! One of the best pork dishes I've tried. I'm not usually a mustard person, but this was delicious. Pork was flavorful, tender and the mustard gave it a kick. The farro was nutty, had some tooth and has been great heated, cold and even added to salads throughout the week. Added leftover mustard sauce to the farro salad when the pork was gone.
lshardy
Riverdale, MD
4/14/2013
Made the Farro and carrot salad as side dish with Lamb. It was very good liked the nutty component that the farro brought. I added some orange zest to the dressing
ccuriel
sacramento
4/1/2013
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