Roast Pork Loin with Carrots and Mustard Gravy
- Comments()
- Prep Time 20 minutes
- Total Time 1 hour
- Yield Serves 4
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 and 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
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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.
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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.
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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.
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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.
Roast Pork Loin with Carrots and Mustard Gravy
Russell's Thursday Dinner
Nutritious and Delicious!
Hey....I'm trying to avoid carrots...wonder if sweet potatoes would work for this....?
Excellent recipe. Only change I made was to use chicken broth in the sauce instead of water. To stretch this for a special dinner I added some oven-roasted potatoes, a tossed green salad and fresh-baked rolls. Easily fed 6 guests.
I love this recipe! It has fast become a household favorite. I usually swap out the carrots for fingerling or yukon gold potatoes with the shallots and it works just as well. Relatively easy and makes a beautiful presentation for dinner guests.
I just made such a similar meal. I did half (3/4 lb) a pork tenderloin, but sliced first and cooked on top of the stove. Instead of rosemary, I used fresh thyme. In a different skillet I did scalloped potatoes and sliced onions and garlic. Did the same gravy and instead of carrots, steamed broccoli. Very easy, very elegant and only about 30 ish minutes to do all.
I have received a lot of compliments every time that I have made this. Two pounds of carrots ends up not being ENOUGH after the first taste!
Did you guys really use two pounds of carrots? Sounds like so much!
Made this last night, and was VERY VERY tasty! Im planning on making it for a dinner party on Friday as well! I would like to add:
1) I added cranberry's to the carrots/shallots mix in the oven.
2) mixed slightly more wine/mustard then it says in here... was a good decision
3) Added fresh ginger (graded fine into the sauce mixture)
3) Used Grey Poupon mustard (Harvest Course Ground)
was GREAT!!!!!!!
very tasty!
I guess you just can't please everybody. It sounds absolutely delicious to me and I will make it this weekend!
Carol Halbert - Atlanta
I've made this twice before and am making it again tonight. It's easy and so yummy!
I made this tonight and it was delicious. The pork cooked in the time specified. The carrots and shallots were tasty.
I made this yesterday, and it was just okay. The pork too much longer to cook than listed and by that time the shallots were starting to burn. I added a lot of broth because I found the gravy to lack flavour. I wouldn't make this again.