Roast Pork Loin with Carrots and Mustard Gravy
- 2 pounds carrots, peeled and halved lengthwise if large
- 1/2 pound shallots, peeled and halved if large
- 2 tablespoons fresh rosemary leaves
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 1 1/2 pounds boneless pork loin roast
- 3/4 cup white wine
- 2 tablespoons all-purpose flour
- 2 tablespoons grainy mustard
- Produce
- Carrots (2 pounds)
- Rosemary, fresh leaves (2 tablespoons)
- Shallots (1/2 pound)
- Meat
- Pork loin, boneless roast (1 1/2 pounds)
- Condiments
- Mustard, grainy (2 tablespoons)
- Cooking & Baking
- All-purpose flour (2 tablespoons)
- Olive oil (2 tablespoons)
- Salt and ground pepper, Coarse (1)
- Beer, Wine & Liquor
- White wine (3/4 cup)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published February 19, 2012 (1 year ago).
14 people saved this recipe.
