Dinner: Mustard-Crusted Pork With Farro and Carrot Salad

Recipe by Alison Roman Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don't have a mandoline, use a vegetable peeler.

This recipe includes superfoods such as:

Honey, Apple Cider Vinegar

Health benefits of Mustard-Crusted Pork With Farro and Carrot Salad

Honey, often hailed as a superfood, possesses a wealth of nutritional benefits that make it a valuable addition to a balanced diet. With a glycemic index (GI) of 55 for one tablespoon, honey is considered a moderate GI food. This means it does not spike blood sugar levels as high or as quickly as high-GI foods, making it a better choice for maintaining steady energy levels and supporting overall health.

Rich in antioxidants, including phenolic acids and flavonoids, honey offers protective benefits against oxidative stress and inflammation. These antioxidants can help combat the damage caused by free radicals, which are linked to chronic conditions such as heart disease and cancer. Furthermore, the natural sugars in honey can provide a quick energy boost, making it an excellent option for a pre-workout snack or a natural sweetener in beverages and meals.

Honey's benefits extend beyond its nutritional profile. Its antimicrobial properties make it a natural remedy for wounds and burns, promoting healing by providing a moist environment and acting as a barrier to infection. Additionally, honey has been used for centuries to soothe sore throats and coughs, thanks to its ability to coat the throat and reduce irritation.

However, it's important to consume honey in moderation. While it is a healthier alternative to refined sugar, it is still a form of sugar and can contribute to weight gain and other health issues if consumed in large amounts. For individuals with diabetes or those monitoring their blood sugar levels, it's crucial to account for honey's GI and its effects on blood sugar.

Choosing raw, unprocessed honey can also maximize its health benefits. Raw honey is more likely to retain its antioxidants and other beneficial compounds that can be lost during processing. Incorporating honey into your diet can be as simple as adding it to yogurt, drizzling it over oatmeal, or blending it into smoothies. Its natural sweetness and health-promoting properties make honey a superfood worth including in a healthy, balanced diet.

Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

1 3-3 1/2-pound boneless pork loin
Kosher salt, freshly ground pepper
1 cup whole grain mustard
1/4 cup mustard powder
1/2 cup olive oil, divided
2 cups farro
1/3 cup apple cider vinegar
1 tablespoon caraway seeds, coarsely chopped
1 teaspoon honey
1 1/2 pounds baby carrots, any color, very thinly sliced lengthwise on a mandoline
1/2 small red onion, very thinly sliced into rings
1 cup (packed) fresh flat-leaf parsley leaves

Instructions

Place pork on a wire rack set inside a large rimmed baking sheet; season all over with salt and pepper. Whisk mustard, mustard powder, and 1/4 cup oil in a small bowl to blend. Rub over pork and let sit at room temperature 1 hour.
Preheat oven to 425 °F. Roast pork until beginning to brown, 25-30 minutes. Reduce heat to 350 °F and roast until a thermometer inserted in the thickest part registers 145 °F, 25-35 minutes longer, depending on thickness of roast.
Meanwhile, cook farro in a large pot of boiling salted water until tender, 30-35 minutes; drain.
Whisk vinegar, caraway seeds, honey, and remaining 1/4 cup oil in a medium bowl; set vinaigrette aside.
Heat 2 tablespoons vinaigrette in a large skillet over medium-high heat. Add farro and carrots and cook, tossing often, until carrots soften and farro is warmed through, about 3 minutes. Remove from heat and transfer to a large bowl. Add onion, parsley, and half of remaining vinaigrette; season with salt and pepper and toss to combine.
Slice pork. Serve with farro salad. Pass remaining vinaigrette alongside.
DO AHEAD: Farro can be cooked 2 days ahead. Let cool, cover, and chill. Reheat before using.