Photo: Anna Pelzer
Mustard-Crusted Pork with Farro and Carrot Salad
12 ingredients
Makes 6 to 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
677
Calories
35g
Protein
29g
Fat
69g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Farro | 1/2 cup cooked (100g) | 170 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Caraway Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 3-3 1/2-pound boneless pork loin
- Kosher salt, freshly ground pepper
- 1 cup whole grain mustard
- 1/4 cup mustard powder
- 1/2 cup olive oil, divided
- 2 cups farro
- 1/3 cup apple cider vinegar
- 1 tablespoon caraway seeds, coarsely chopped
- 1 teaspoon honey
- 1 1/2 pounds baby carrots, any color, 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes