Mustard-Crusted Pork with Farro and Carrot Salad Recipe | Epicurious.com
"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...."
INGREDIENTS
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1 3-3 1/2-pound boneless pork loin
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Kosher salt, freshly ground pepper
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1 cup whole grain mustard
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1/4 cup mustard powder
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1/2 cup olive oil, divided
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2 cups farro
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1/3 cup apple cider vinegar
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1 tablespoon caraway seeds, coarsely chopped
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1 teaspoon honey
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1 1/2 pounds baby carrots, any color, very thinly sliced lengthwise on a mandoline
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1/2 small red onion, very thinly sliced into rings
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1 cup (packed) fresh flat-leaf parsley leaves
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