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Pork Loin w/carrots and mustard sauce from M Stewart
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| 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. Expand Everyday Food, March 2009 Prep Time 20 minutes Total Time 1 hour Yield Add to Shopping List Ingredients | |
| 2 pounds | carrots, peeled and halved lengthwise if large |
| 1/2 pound | shallots, peeled and halved if large |
| 2 tablespoons | fresh rosemary leaves |
| 2 tablespoons | olive oil |
| Coarse salt | |
| ground pepper | |
| 1 1/2 pounds | boneless pork loin roast |
| 3/4 cup | white wine |
| 2 tablespoons | all-purpose flour |
| 2 tablespoons | grainy mustard |
Directions
Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots, shallots, and 1 tablespoon rosemary with 1 tablespoon 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 oil over medium. Add pork; 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; push vegetables to sides. Place pork in center; return sheet to oven. Roast, tossing vegetables occasionally, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, 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 skillet. Add wine, and cook over medium-high, scraping up browned bits, until syrupy, 4 to 5 minutes. Add flour, and cook, whisking constantly, 30 seconds. Gradually add 1 cup water, whisking constantly. Add 1 tablespoon rosemary. Bring to a simmer. Remove from heat. Whisk in mustard, and season gravy with salt and pepper. Serve pork with carrots and gravy.
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