The Mustard-Crusted Pork with Farro and Carrot Salad recipe in Bon Appetit's April 2012 issue (see p.97 for the recipe, p.95 for the full-page photo) is one of the best and more unique recipes we've made from Bon Appetit Magazine recently. The mustard crust on the pork is super flavorful, and it nicely complements the interesting mix of flavors in the farro -- carrot, parsley, onion, honey, caraway seeds, apple cider vinegar. Sounds weird, but it all really works! I wasn't sure how this would turn out and if I'd like all of the carrots mixed in with the farro, but it was really delicious.
I HIGHLY recommend making this dish. When we made it this past weekend for dinner, I couldn't wait to eat the leftovers.
Here are some key tips. . .
- Line your baking sheet with aluminum foil so clean-up is easier
- For food safety reasons, I didn't leave the pork out for an hour, but put it in the fridge for a couple of hours
- Use a peeler instead of a mandoline to slice the carrots (it works just as well and is safer)
- I didn't think 2 tbsp of the vinaigrette in the skillet was enough, so I added 4 tbsp to cook the farro and carrots
- Add salt to the farro (to taste)
- Add the red onion to the farro and carrots in the pan to soften and cook them a little bit
- Remember to let the pork rest for at least 10 minutes