bob-the-cook: 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 mandolin, use a vegetable peeler.
***
**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
***
**Preparation**
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 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.
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.
6. 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.
7. 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.
***
This Recipe Is Published **Here** **>>>>>>** https://www.bonappetit.com/recipe/mustard-crusted-pork-with-farro-and-carrot-salad
Scramble187: I like saying Mustard Crusted
FairleighBuzzed: Omg, thank you this looks like the most amazing thing I’ve seen on here in a long time!!
squanchthisplease: I read mustard custard pork first
