Mustard-Crusted Pork with Farro and Carrot Salad

Ingredients

• 0.3 cup apple cider vinegar 
• 1.5 pounds baby carrots very thinly sliced lengthwise
• 3 pound pork loin boneless
• 1 tablespoon caraway seeds coarsely chopped
• 2 cups farro 
• 1 cup flat-leaf parsley leaves fresh packed ()
• 1 teaspoon honey 
• 8 servings kosher salt freshly ground
• 0.3 cup ground mustard 
• 0.5 cup olive oil divided
• 0.5 small onion red very thinly sliced into rings
• 1 cup grain mustard whole

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• wire rack
• pot
• kitchen thermometer

Directions

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. Rub over pork and let sit at room temperature 1 hour.
3. 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.
4. Meanwhile, cook farro in a large pot of boiling salted water until tender, 30-35 minutes; drain.
5. Whisk vinegar, caraway seeds, honey, and remaining 1/4 cup oil in a medium bowl; set vinaigrette aside.
6. Heat 2 tablespoons vinaigrette in a large skillet over medium-high heat.
7. Add farro and carrots and cook, tossing often, until carrots soften and farro is warmed through, about 3 minutes.
8. Remove from heat and transfer to a large bowl.
9. Add onion, parsley, and half of remaining vinaigrette; season with salt and pepper and toss to combine.
10. Slice pork.
11. Serve with farro salad. Pass remaining vinaigrette alongside.
12. DO AHEAD: Farro can be cooked 2 days ahead.
13. Let cool, cover, and chill. Reheat before using.