Pork with carrots and mustard sauce
Description
The dish is prepared without unnecessary complications. Preheat the oven to 220 degrees. On a baking sheet, place carrots, shallots, 1 tablespoon of rosemary, and 1 tablespoon of oil; 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 oil over medium heat. Add the pork and cook, stirring, until golden brown on all sides, for 10 to 12 minutes. Transfer the pork to a plate. Remove the baking sheet from the oven and push the vegetables to one side. Place the pork in the center. Roast, turning the vegetables occasionally, for 30 to 40 minutes. Cover the pork with foil and let it rest for 10 minutes before slicing. While the pork is resting, drain off almost all the fat from the skillet. Add wine and cook over medium heat 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, then remove from heat. Stir in mustard and season with salt and pepper. Serve the pork with carrots and sauce. The finished dish is ready to be served.