Roast Pork Loin with carrots and mustard gravy

By jobustitch

Ingredients

• 2 pounds carrots, pelled and halved lengthwise if large
• 1/2 pound shallots, peeled and halved if large
• 2 Tbsp fresh rosemary leaves
• 2 Tbsp olive oil
• coarse salt and ground pepper
• 1 1/2 pounds boneless pork loin roast
• 3/4 cup white wine
• 2 Tbsp all-purpose flour
• 2 Tbsp grainy mustard

Details

Servings 4

Preparation

Step 1

Preheat oven to 450 degrees F. On a rimmed baking sheet, toss carrots, shallots and 1 tablespoon oil; season with salt and pepper. Roast for 10 to 12 minutes.

Meanwhile, season pork with salt and pepper. Ina 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 the sides. Place pork in center; return sheet to oven. Roast, tossing vegetables occasionally, until an instant-read thermometer inserted in the thickest park of pork registers 145 degrees F, 30 to 40 minutes. Loosely tent pork with foil. Let rest 10 minutes before slicing.

While pork rests, pour off almost all the fat from skillet. Add wine, and cook over medium-high heat, scraping up browned bits, until syrupy, 4-5 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.