Lunch: Roast Pork Loin with Carrots and Mustard Gravy

The oven's high heat concentrates the flavor of carrots, making them as sweet as honey. For an easy dinner, roast a juicy pork loin alongside, and finish with a quick pan sauce.

Ingredients

2 lb. carrots
1/2 lb. shallots
2 tbsp. Fresh rosemary leaves
2 tbsp. olive oil
Coarse salt
ground pepper
1 1/2 lb. boneless pork loin roast
3/4 c. white wine
2 tbsp. all-purpose flour
2 tbsp. Grainy mustard

Instructions

Preheat oven to 450 degrees F. On a rimmed baking sheet, toss carrots, shallots, and 1 tablespoon of rosemary with 1 tablespoon of oil; season with salt and pepper. Roast for 10 to 12 minutes.
Meanwhile, season pork with salt and pepper. In a large skillet, heat 1 tablespoon of oil over medium heat. Add pork and cook, turning occasionally, until golden brown on all sides, 10 to 12 minutes. Transfer pork to a plate and reserve skillet.
Remove baking sheet from oven and push vegetables to the sides. Place pork in the center and return baking sheet to oven. Roast, tossing vegetables occasionally, until an instant-read thermometer inserted in the thickest part of the pork registers 145 degrees F, 30 to 40 minutes. Loosely tent pork with foil. Let rest 10 minutes before slicing.
While pork rests, pour off almost all of the fat from the skillet. Add wine, and cook over medium-high, scraping up browned bits, until syrupy, 4 to 5 minutes. Add flour, and cook, whisking constantly for 30 seconds. Gradually add 1 cup of water, whisking constantly. Add 1 tablespoon of rosemary then bring to a simmer. Remove from the heat, whisk in mustard, and season gravy with salt and pepper. Serve pork with carrots and gravy. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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