Fried pork loin with carrots and sauce
Description
The dish is prepared without unnecessary complications. Preheat the oven to 230 degrees. On a baking sheet, place the carrots, shallots, 1 tablespoon of rosemary, and 1 tablespoon of butter; season with salt and pepper. Roast for 10 to 12 minutes. Meanwhile, season the pork with salt and pepper. In a large skillet, heat 1 tablespoon of butter over medium heat. Sear the pork until golden brown on all sides, for 10 to 12 minutes. Transfer the pork to a plate. Remove the baking sheet from the oven, place the pork on it, and arrange the vegetables around the edges. Roast for 30 to 40 minutes. Wrap the pork in foil and let it rest for 10 minutes before slicing. Pour off almost all the fat from the skillet. Add wine and cook over medium heat until the liquid thickens, for 4 to 5 minutes. Stir in flour and cook, stirring constantly, for 30 seconds. Gradually add 1 cup of water, whisking constantly. Add 1 tablespoon of rosemary. Bring to a boil. Remove from heat. Stir in mustard and season with salt and pepper. Serve the pork with carrots, onions, and sauce. The finished dish is ready to be served.