Mustard-crusted pork with farro and carrot salad from Bon Appétit Magazine, April 2013 (page 97)

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Notes about this recipe

  • sosayi on August 31, 2019

    A nice dish for heading into fall. The salad, while a bit flat on its own (we did add a bit of orange zest and some Aleppo pepper), tastes great when eaten with the heavy mustard coating and we actually added some whole grain mustard to the leftover salad for a bit of oomph. We substituted albacore tuna for the pork loin, which actually was a good fit. I’d make it again with these changes.

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