Nutritionist's Pick

Pork Roast & Balsamic Honey Mustard

with Farro, Squash & Parmesan

45 MIN

2 Servings

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From the Test Kitchen

For incredible depth of flavor in this dish, you’ll drizzle a sauce that combines honey, dijonnaise, and punchy balsamic vinegar over tender sliced pork roast. It’s all served over a hearty bed of farro studded with roasted squash and shallot.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories or Less 45g Of Protein Nutritionist's Pick

Nutrition

PER SERVING
Calories

590 Cals (est.)

View Full Nutrition

fresh

ingredients

12 oz Pork Roast
½ cup Semi-Pearled Farro
1 Shallot
1 Delicata Squash
2 Tbsps Balsamic Vinegar
1 Tbsp Dijonnaise
2 tsps Honey
¼ cup Grated Parmesan Cheese
½ Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

step-by-step

instructions

Cook Along

1 Start the pork

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Pat the pork dry with paper towels; place in a bowl. Drizzle with olive oil; season with salt, pepper, and the spice blend. Turn to coat. Transfer to the center of the sheet pan. Roast 5 minutes. Leaving the oven on, remove from the oven.

2 Prepare the ingredients & make the sauce

Meanwhile, wash and dry the squash. Cut off and discard the ends. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into ½-inch-thick pieces. Halve and peel the shallot; cut into 1-inch-wide wedges, keeping the layers in tact. In a bowl, combine the squash pieces and shallot wedges. Drizzle with olive oil and season with salt and pepper; toss to coat. In a separate bowl, whisk together the honey, dijonnaise, and half the vinegar (you will have extra); season with salt and pepper.

3 Roast the vegetables & finish the pork

Carefully transfer the seasoned vegetables to the sheet pan of partially roasted pork; arrange in an even layer around the edges. Return to the oven and roast 18 to 20 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness* and the vegetables are tender when pierced with a fork. Remove from the oven. Transfer the roasted pork to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

4 Cook the farro

Meanwhile, add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

5 Finish the farro & serve your dish

To the pot of cooked farro, add the roasted vegetables and a drizzle of olive oil; season with salt and pepper. Stir to combine. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the finished farro topped with the sliced pork and sauce. Garnish with the parmesan. Enjoy!