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Roast Pork Loin with Carrots and Mustard Gravy

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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.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2009

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Reviews Add a comment

  • MS10721636
    4 SEP, 2016
    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.
    Reply
  • MJinCOS
    10 JAN, 2012
    Hey....I'm trying to avoid carrots...wonder if sweet potatoes would work for this....?
    Reply
  • BoopaCA
    1 APR, 2011
    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.
    Reply
  • nikchap7
    23 DEC, 2010
    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.
    Reply
  • MS12157780
    27 SEP, 2010
    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.
    Reply
  • yummynutz
    24 AUG, 2010
    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!
    Reply
  • Trudypods
    19 JAN, 2010
    Did you guys really use two pounds of carrots? Sounds like so much!
    Reply
  • tonyjr80
    6 JAN, 2010
    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!!!!!!!
    Reply
  • SweetChantal
    22 NOV, 2009
    very tasty!
    Reply
  • Halbert
    13 OCT, 2009
    I guess you just can't please everybody. It sounds absolutely delicious to me and I will make it this weekend! Carol Halbert - Atlanta
    Reply