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.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F.
- On a rimmed baking sheet, toss carrots, shallots, and 1 tablespoon of rosemary with 1 tablespoon of 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 of oil over medium heat. Add pork and 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 and push vegetables to the sides.
- Place pork in the center and return baking sheet to oven. Roast, tossing vegetables occasionally, until an instant-read thermometer inserted in the thickest part of the 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 of the fat from the skillet.
- Add wine, and cook over medium-high, scraping up browned bits, until syrupy, 4 to 5 minutes.
- Add flour, and cook, whisking constantly for 30 seconds.
- Gradually add 1 cup of water, whisking constantly.
- Add 1 tablespoon of rosemary then bring to a simmer.
- Remove from the heat, whisk in mustard, and season gravy with salt and pepper.
- Serve pork with carrots and gravy.
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