PREP TIME: 20 minutes. TOTAL TIME: 1 hour.
The oven’s high heat concentrates the flavor of carrots, making them as sweet as honey.
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, divided
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
1. 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 minutes to 12 minutes.
2. Meanwhile, season pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium heat. Add pork; cook, turning occasionally, until golden brown on all sides, about 10 minutes to 12 minutes. Transfer pork to a plate and reserve skillet.
3. 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, about 30 minutes to 40 minutes. Loosely tent pork with foil. Let rest 10 minutes before slicing.
4. While pork rests, pour off almost all the fat from skillet. Add wine and cook over medium-high heat, scraping up browned bits, until syrupy, about 4 minutes to 5 minutes. Add flour and cook, whisking constantly, about 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.
Per serving: 538 calories; 25 grams fat (7.5 grams saturated fat); 37.6 grams protein; 33 grams carbohydrates; 6.4 grams fiber