This was an Alex Guarnaschelli recipe from the April 2011 Food and Wine. It was from an article on healthy food to pair with wine. Surprisingly low calorie, 350 per serving. And it was delicious. I made it for Sunday dinner a couple of weeks ago (actually, it was Easter Monday). I still have a bunch of recipes backed up, even after a week of them last month, and I like the idea of posting Sunday dinners. I used a 2 lb. roast and had leftovers, but I kept the rest of the recipe exactly the same.

I served this with salt potatoes, which I’ll post about another time.

Mustard-and-Lemon Glazed Pork with Roasted Vegetables

1/4 cup Dijon mustard
1/4 cup whole-grain mustard
Finely grated zest of 1 lemon
1 tablespoon chopped thyme
1 tablespoon unsalted butter, softened
One 3-pound boneless pork loin roast, trimmed of all fat
Salt and freshly ground pepper
1 pound baby carrots, peeled
16 large shallots, peeled
1/2 cup dry white wine
12 garlic cloves, unpeeled
1/4 teaspoon crushed red pepper
1 1/4 cups chicken stock or low-sodium broth
2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar

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