Mustard-Crusted Pork with Farro and Carrot Salad

Ingredients for Mustard-Crusted Pork with Farro and Carrot Salad

• 1 3-1.6kg boneless pork loin

• Kosher salt, freshly ground pepper

• 150g whole grain mustard

• 60ml mustard powder

• 120ml olive oil, divided

• 475ml farro

• 80ml apple cider vinegar

• 1 tablespoon caraway seeds, coarsely chopped

• 1 teaspoon honey

• 675g baby carrots, any colour, 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

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 60ml oil in a small bowl to blend. Rub over pork and let sit at room temperature 1 hour.

Preheat oven to 218°C. Roast pork until beginning to brown, 25-30 minutes. Reduce heat to 177°C and roast until a thermometer inserted in the thickest part registers 63°C, 25-35 minutes longer, depending on thickness of roast.

Meanwhile, cook farro in a large pot of boiling salted water until tender, 30-35 minutes; drain.

Whisk vinegar, caraway seeds, honey, and remaining 60ml oil in a medium bowl; set vinaigrette aside.

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.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.