Mustard-and-Lemon-Glazed Pork with Roasted Vegetables
""I like that all of the ingredients in this dish get a chance to meet each other," says Alexandra Guarnaschelli. She roasts the carrots and shallots along with the mustard-coated pork loin; then she uses the drippings to make a sauce. "The idea is that you never throw flavor away," Guarnaschelli says. "In fact, you collect flavor. It's a good philosophy for healthy cooking."..."
INGREDIENTS
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1/4 cup Dijon mustard
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1/4 cup whole-grain mustard
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Finely grated zest of 1 lemon
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1 tablespoon chopped thyme
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1 tablespoon unsalted butter, softened
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One 3-pound boneless pork loin roast, trimmed of all fat
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Salt and freshly ground pepper
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1 pound baby carrots, peeled
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16 large shallots, peeled
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1/2 cup dry white wine
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12 garlic cloves, unpeeled
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1/4 teaspoon crushed red pepper
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1 1/4 cups chicken stock or low-sodium broth
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2 tablespoons extra-virgin olive oil
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1 tablespoon sherry vinegar
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