How to Make It
In a small bowl, whisk the Dijon and whole-grain mustards with the grated lemon zest, thyme and butter. Set 2 tablespoons of the mustard mixture aside. Season the pork with salt and pepper and spread the rest of the mustard mixture all over it. Let stand at room temperature for 2 hours or refrigerate overnight.
Preheat the oven to 350°. In a medium saucepan of boiling salted water, blanch the carrots for 2 minutes. Using a slotted spoon, transfer the carrots to a bowl. Add the shallots to the saucepan and cook for 4 minutes. Drain and halve the shallots lengthwise and add to the carrots. Add the wine, garlic, crushed red pepper, 1/4 cup of the stock and 1 tablespoon of the olive oil to the vegetables and toss well. Spread the vegetables around the edge of a shallow roasting pan, setting the shallots cut sides down. Leave enough room in the center for the pork.
In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil. Add the pork loin and cook over moderately high heat until browned on 2 sides, about 6 minutes total. Nestle the pork in the vegetables and roast for about 45 minutes. Turn the pan 180 degrees, add 1/2 cup of the stock and roast for about 20 minutes longer, until an instant-read thermometer inserted into the thickest part of the meat registers 140°
Transfer the pork to a board. Roast the vegetables on the bottom shelf for 15 minutes longer, until very tender; transfer to a bowl and keep warm. Set the roasting pan over moderately high heat, add the remaining 1/2 cup of stock and simmer for about 1 minute, scraping up the browned bits. Add the vinegar and bring to a simmer. Off the heat, whisk in the reserved 2 tablespoons of mustard and season with salt and pepper. Slice the pork and serve with the vegetables and sauce.
One Serving 350 cal, 12 gm fat, 3.4 gm sat fat, 17 gm carb, 2 gm fiber, 41 gm protein.