Ingredients for Mustard-Crusted Pork with Farro and Carrot Salad

• 1 3-1.6kg boneless pork loin

• Koshersalt, nymalen peppar

• 150g whole grain mustard

• 60ml mustard powder

• 120 ml olivolja, uppdelad

• 475ml farro

• 80ml apple cider vinegar

• 1 tablespoon caraway seeds, coarsely chopped

• 1 teaspoon honey

• 675g baby carrots, any colour, very thinly sliced lengthwise on a mandoline

• 1/2 small red onion, very thinly sliced into rings

• 1 cup (packed) fresh flat-leaf parsley leaves

Place pork on a wire rack set inside a large rimmed baking sheet; season all over with salt and pepper. Whisk mustard, mustard powder, and 60ml oil in a small bowl to blend. Rub over pork and let sit at room temperature 1 hour.

Preheat oven to 218°C. Roast pork until beginning to brown, 25-30 minutes. Reduce heat to 177°C and roast until a thermometer inserted in the thickest part registers 63°C, 25-35 minutes longer, depending on thickness of roast.

Meanwhile, cook farro in a large pot of boiling salted water until tender, 30-35 minutes; drain.

Whisk vinegar, caraway seeds, honey, and remaining 60ml oil in a medium bowl; set vinaigrette aside.

Heat 2 tablespoons vinaigrette in a large skillet over medium-high heat. Add farro and carrots and cook, tossing often, until carrots soften and farro is warmed through, about 3 minutes. Remove from heat and transfer to a large bowl. Add onion, parsley, and half of remaining vinaigrette; season with salt and pepper and toss to combine.

Slice pork. Serve with farro salad. Pass remaining vinaigrette alongside.

DO AHEAD: Farro can be cooked 2 days ahead. Let cool, cover, and chill. Reheat before using.

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