Mustard Crusted Pork with Farro and Carrot Salad

Name: Mustard Crusted Pork with Farro and Carrot Salad
Yield: 6 to 8 Servings
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

By Alison RomanPhotographer Christopher Baker

March 7, 2013

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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 mandolin, use a vegetable peeler.

Recipe notes