Recipes

Serves: 8 | Prep time: 30 minutes | Total time: 2 hours + time for marinating

Ingredients 

• 1/4 cup Feltman's Deli-Style Mustard
• 1/4 cup whole-grain mustard
• Zest of 1 lemon
• 1 Tbsp thyme, chopped
• 1 Tbsp unsalted butter, softened
• One 3-pound boneless pork loin roast, trimmed of all fat
• 1/2 tsp salt
• 1/2 tsp cracked black pepper
• 1 pound baby carrots, peeled
• 7 large shallots, peeled and cut into quarters 
• 1 large sweet yellow onion, sliced
• 1/2 cup dry white wine
• 12 garlic cloves, peeled
• 1/4 tsp crushed red pepper
• 1 1/4 cups chicken or beef stock
• 2 Tbsp olive oil
• 1 Tbsp sherry vinegar
• 1/4 tsp salt
• 1/4 tsp cracked black pepper

Instructions:

1. In a small bowl, whisk the mustards, grated lemon zest, thyme and butter together. Set 2 tablespoons of the mustard mixture aside.
2. Season the pork with salt and pepper and spread the rest of the mustard mixture all over it. Let mixture marinate the pork roast at room temperature for 2 hours or refrigerate overnight.
3. Preheat the oven to 350°. In a medium saucepan of boiling salted water, blanch the carrots for 2 minutes and set carrots aside using a slotted spoon.
4. Add the shallots to the saucepan and cook for 4 minutes. Drain the shallots and add the carrots back to the pan with the shallots.
5. Add the wine, garlic, crushed red pepper, 1/4 cup of the stock and 1 tablespoon of the olive oil to the vegetables and toss well. Spread the vegetables around the edge of a shallow roasting pan. Leave enough room in the center for the pork.
6. In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil. Add the pork loin and cook over moderately high heat until browned on 2 sides, about 6 minutes total.
7. Nestle the pork in the vegetables and roast for about 45 minutes. Add 1/2 cup of the stock and roast for 20 more minutes, until the meat registers 140°F at its' thickest part. Transfer the pork to a board.
8. Roast the vegetables on the bottom shelf for 15 minutes longer, until very tender; transfer to a bowl and keep warm.
9. Set the roasting pan over moderately high heat, add the remaining 1/2 cup of stock and simmer for about 1 minute, scraping up the browned bits. Add the vinegar and bring to a simmer. Off the heat, whisk in the reserved 2 tablespoons of mustard and season with salt and pepper.
10. Slice the pork roast thinly and serve with the vegetables and sauce.