Mustard Crusted Pork with Farro and Carrot Salad

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Mustard Crusted Pork with Farro and Carrot Salad
Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don't have a mandoline, use a vegetable peeler.

6-8 servings

Recipe by Alison Roman

Photograph by Christopher Baker

April 2013