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Gallery Roast Pork Loin with Carrots and Mustard Gravy Recipe Summary prep: 20 mins total: 1 hr Servings: 4

Ingredients Ingredient Checklist 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

Gallery Roast Pork Loin with Carrots and Mustard Gravy

Recipe Summary prep: 20 mins total: 1 hr Servings: 4

Roast Pork Loin with Carrots and Mustard Gravy

Roast Pork Loin with Carrots and Mustard Gravy

Roast Pork Loin with Carrots and Mustard Gravy

Recipe Summary prep: 20 mins total: 1 hr Servings: 4

Recipe Summary

prep: 20 mins total: 1 hr

Servings: 4

prep: 20 mins

total: 1 hr

prep:

20 mins

total:

1 hr

Servings: 4

4

Ingredients

Ingredients

  • 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

Directions

Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots, shallots, and 1 tablespoon rosemary with 1 tablespoon oil; season with salt and pepper. Roast for 10 to 12 minutes.

Meanwhile, season pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add pork; cook, turning occasionally, until golden brown on all sides, 10 to 12 minutes. Transfer pork to a plate, and reserve skillet.

Remove baking sheet from oven; push vegetables to sides. Place pork in center; return sheet to oven. Roast, tossing vegetables occasionally, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, 30 to 40 minutes. Loosely tent pork with foil. Let rest 10 minutes before slicing.

While pork rests, pour off almost all of the fat from skillet. Add wine, and cook over medium-high, scraping up browned bits, until syrupy, 4 to 5 minutes. Add flour, and cook, whisking constantly, 30 seconds. Gradually add 1 cup water, whisking constantly. Add 1 tablespoon rosemary. Bring to a simmer. Remove from heat. Whisk in mustard, and season gravy with salt and pepper. Serve pork with carrots and gravy.

Reviews (13)

 Add Rating & Review     88 Ratings   5 star values:        18    4 star values:        29    3 star values:        27    2 star values:        8    1 star values:        6

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Reviews (13)

Add Rating & Review     88 Ratings   5 star values:        18    4 star values:        29    3 star values:        27    2 star values:        8    1 star values:        6

Add Rating & Review

88 Ratings 5 star values: 18 4 star values: 29 3 star values: 27 2 star values: 8 1 star values: 6

88 Ratings 5 star values: 18 4 star values: 29 3 star values: 27 2 star values: 8 1 star values: 6

88 Ratings 5 star values: 18 4 star values: 29 3 star values: 27 2 star values: 8 1 star values: 6

  • 5 star values: 18 4 star values: 29 3 star values: 27 2 star values: 8 1 star values: 6

    Martha Stewart Member     Rating: Unrated       09/04/2016   Excellent recipe. Only change I made was to use chicken broth in the sauce instead of water. To stretch this for a special dinner I added some oven-roasted potatoes, a tossed green salad and fresh-baked rolls. Easily fed 6 guests.  

Martha Stewart Member     Rating: Unrated       01/10/2012   Hey....I'm trying to avoid carrots...wonder if sweet potatoes would work for this....?  

Martha Stewart Member     Rating: Unrated       04/01/2011   Excellent recipe. Only change I made was to use chicken broth in the sauce instead of water. To stretch this for a special dinner I added some oven-roasted potatoes, a tossed green salad and fresh-baked rolls. Easily fed 6 guests.  

Martha Stewart Member     Rating: Unrated       12/23/2010   I love this recipe! It has fast become a household favorite. I usually swap out the carrots for fingerling or yukon gold potatoes with the shallots and it works just as well. Relatively easy and makes a beautiful presentation for dinner guests.  

Martha Stewart Member     Rating: Unrated       09/27/2010   I just made such a similar meal. I did half (3/4 lb) a pork tenderloin, but sliced first and cooked on top of the stove. Instead of rosemary, I used fresh thyme. In a different skillet I did scalloped potatoes and sliced onions and garlic. Did the same gravy and instead of carrots, steamed broccoli. Very easy, very elegant and only about 30 ish minutes to do all.  

Martha Stewart Member     Rating: Unrated       08/24/2010   I have received a lot of compliments every time that I have made this. Two pounds of carrots ends up not being ENOUGH after the first taste!  

Martha Stewart Member     Rating: Unrated       01/19/2010   Did you guys really use two pounds of carrots? Sounds like so much!  

Martha Stewart Member     Rating: Unrated       01/06/2010   Made this last night, and was VERY VERY tasty! Im planning on making it for a dinner party on Friday as well! I would like to add: 1) I added cranberry's to the carrots/shallots mix in the oven. 2) mixed slightly more wine/mustard then it says in here... was a good decision 3) Added fresh ginger (graded fine into the sauce mixture) 3) Used Grey Poupon mustard (Harvest Course Ground) was GREAT!!!!!!!  

Martha Stewart Member     Rating: Unrated       11/22/2009   very tasty!  

Martha Stewart Member     Rating: Unrated       10/13/2009   I guess you just can't please everybody. It sounds absolutely delicious to me and I will make it this weekend! Carol Halbert - Atlanta  

Martha Stewart Member     Rating: Unrated       05/12/2009   I've made this twice before and am making it again tonight. It's easy and so yummy!  

Martha Stewart Member     Rating: Unrated       04/02/2009   I made this tonight and it was delicious. The pork cooked in the time specified. The carrots and shallots were tasty.  

Martha Stewart Member     Rating: Unrated       03/16/2009   I made this yesterday, and it was just okay. The pork too much longer to cook than listed and by that time the shallots were starting to burn. I added a lot of broth because I found the gravy to lack flavour. I wouldn't make this again.

    Martha Stewart Member

    Rating: Unrated 09/04/2016

Excellent recipe. Only change I made was to use chicken broth in the sauce instead of water. To stretch this for a special dinner I added some oven-roasted potatoes, a tossed green salad and fresh-baked rolls. Easily fed 6 guests.

Rating: Unrated

Rating: Unrated 01/10/2012

Hey….I’m trying to avoid carrots…wonder if sweet potatoes would work for this….?

Rating: Unrated 04/01/2011

Rating: Unrated 12/23/2010

I love this recipe! It has fast become a household favorite. I usually swap out the carrots for fingerling or yukon gold potatoes with the shallots and it works just as well. Relatively easy and makes a beautiful presentation for dinner guests.

Rating: Unrated 09/27/2010

I just made such a similar meal. I did half (3/4 lb) a pork tenderloin, but sliced first and cooked on top of the stove. Instead of rosemary, I used fresh thyme. In a different skillet I did scalloped potatoes and sliced onions and garlic. Did the same gravy and instead of carrots, steamed broccoli. Very easy, very elegant and only about 30 ish minutes to do all.

Rating: Unrated 08/24/2010

I have received a lot of compliments every time that I have made this. Two pounds of carrots ends up not being ENOUGH after the first taste!

Rating: Unrated 01/19/2010

Did you guys really use two pounds of carrots? Sounds like so much!

Rating: Unrated 01/06/2010

Made this last night, and was VERY VERY tasty! Im planning on making it for a dinner party on Friday as well! I would like to add: 1) I added cranberry’s to the carrots/shallots mix in the oven. 2) mixed slightly more wine/mustard then it says in here… was a good decision 3) Added fresh ginger (graded fine into the sauce mixture) 3) Used Grey Poupon mustard (Harvest Course Ground) was GREAT!!!!!!!

Rating: Unrated 11/22/2009

very tasty!

Rating: Unrated 10/13/2009

I guess you just can’t please everybody. It sounds absolutely delicious to me and I will make it this weekend! Carol Halbert - Atlanta

Rating: Unrated 05/12/2009

I’ve made this twice before and am making it again tonight. It’s easy and so yummy!

Rating: Unrated 04/02/2009

I made this tonight and it was delicious. The pork cooked in the time specified. The carrots and shallots were tasty.

Rating: Unrated 03/16/2009

I made this yesterday, and it was just okay. The pork too much longer to cook than listed and by that time the shallots were starting to burn. I added a lot of broth because I found the gravy to lack flavour. I wouldn’t make this again.

All Reviews for Roast Pork Loin with Carrots and Mustard Gravy

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roast Pork Loin with Carrots and Mustard Gravy

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest