Mustard-And-Lemon-Glazed Pork With Roasted Vegetables

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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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