Mustard-Crusted Pork with Farro and Carrot Salad
Mustard-Crusted Pork with Farro and Carrot Salad is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Place pork on a wire rack set inside a large rimmed baking sheet; season all over with salt and pepper.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace 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.
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.
Meanwhile, cook farro in a large pot of boiling salted water until tender, 30-35 minutes; drain.
Whisk vinegar, caraway seeds, honey, and remaining 1/4 cup 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.