Mustard-Crusted Pork with Farro and Carrot Salad

INGREDIENTS

• Kosher salt, freshly ground pepper
• 1 cup (packed) fresh flat-leaf parsley leaves
• 1 tablespoon caraway seeds, coarsely chopped
• 1 1/2 pounds baby carrots, any color, very thinly sliced lengthwise on a mandoline
• 2 cups farro
• 1/2 small red onion, very thinly sliced into rings
• 1/3 cup apple cider vinegar
• 1 cup whole grain mustard
• 1/4 cup mustard powder
• 1 3-3 1/2-pound boneless pork loin
• 1/2 cup olive oil, divided
• 1 teaspoon honey