Mustard Roasted Pork with Carrot and Wheat Berry Salad
1 3-3 1/2 pound boneless pork loin
1 cup whole grain mustard
1/4 cup mustard powder (we use Coleman's)
1/2 cup olive oil, divided
1/3 cup apple cider vinegar
1 tablespoon caraway seeds, coarsely chopped
1 teaspoon honey (or more to taste)
1 1/2 pounds carrots, thinly sliced into ribbons on a mandoline
2 cups wheat berries
1 cup freshly chopped cilantro
kosher salt and freshly ground black pepper to taste
Directions:
1. Quick soak the wheat berries by bringing 4 1/2 cups of water to a boil in a medium sauce pan. Add the wheat berries and give a quick stir, then remove from the heat and cover the pan. Let the berries soak for 1 hour.
2. Place pork on a wire rack set inside a large rimmed baking sheet; season all over with salt and pepper. Whisk the mustard, mustard powder, and 1/4 cup of the oil in a small bowl. Rub over the pork and let sit at room temperature for 1 hour.
3. Cook the wheat berries by taking the lid off the pot and putting the pan over heat and bringing it back to a boil. Lower the heat to a simmer and cook until just tender, and a grain cut open is a uniform color throughout, about 30-40 minutes. Drain any excess water away, then return the berries to the pan, cover and set aside.
4. Heat the oven to 425℉. Roast the pork until beginning to brown, 25-30 minutes, then reduce the heat to 350℉. Cook until a thermometer inserted into the thickest part registers 145℉, 25-35 minutes longer. Pull from the oven, place on a cutting board and tent with foil for 10-15 minutes to rest.
5. While the pork is resting, whisk the vinegar, caraway seeds, honey, and remaining 1/4 cup of oil in a small bowl. Set aside.
6. Heat 2 tablespoons of the vinaigrette in a large skillet over medium-high heat. Add wheat berries and carrots and cook, tossing often until the carrots soften slightly and the wheat berries are warmed through, about 3 minutes. Remove from the heat and transfer to a large bowl, toss in the balance of the vinaigrette and the chopped cilantro, taste for seasoning and add salt and pepper as needed.
7. Slice pork and serve with wheat berry salad.