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.
Everyday Food, March 2009
- Prep Time 20 minutes
- Total Time 1 hour
- Yield Serves 4
- 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
- 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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