Dinner: Mustard-Crusted Pork With Farro and Carrot Salad

Recipe by Alison Roman 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.

This recipe includes fertility superfoods such as:

Honey, Apple Cider Vinegar

Health and fertility benefits of Mustard-Crusted Pork With Farro and Carrot Salad

One tbsp of honey has a glycemic index (GI) of 55. Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

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

Instructions

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.
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.
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.

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