Maple Mustard Pork Loin with Barley and Carrots
A simple Quebec-inspired meal-prep plate of maple-mustard roasted pork loin served with hearty pearl barley and tender roasted carrots.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 1 serving
Ingredients
- 1 g Black Pepper
- 160 g Carrot
- 12 g Dijon mustard
- 1 g Dried Thyme
- 5 g Garlic
- 15 g Maple Syrup
- 10 g Olive oil
- 55 g Pearl Barley
- 180 g Pork Loin
- 2 g Salt
Instructions
- Heat the oven to 200°C. Rinse the pearl barley under cold water.
- Cook the barley in simmering water until tender, about 25 to 30 minutes. Drain well.
- Cut the carrots into sticks and toss with half of the olive oil, half of the thyme, salt, and pepper.
- Spread the carrots on a baking sheet and roast for 25 to 30 minutes, turning once halfway through.
- Mix the maple syrup, Dijon mustard, garlic, remaining olive oil, and remaining thyme in a small bowl.
- Season the pork loin with salt and pepper. Heat a skillet over medium-high heat and sear the pork for 2 minutes per side.
- Brush the pork with the maple mustard mixture and transfer it to the oven. Roast until the centre reaches 63°C, about 12 to 16 minutes.
- Rest the pork for 5 minutes, then slice. Pack with the barley and roasted carrots in a meal-prep container.