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Pork Scaloppine w Mustard Pan Sauce & Baby Carrots Recipe

   
 

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     Pork Scaloppine w Mustard Pan Sauce & Baby Carrots

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   45 Minutes

Ingredients
1 pound baby carrots, halved lengthwise
1 tablespoon olive oil
1/2 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 (1-pound) pork tenderloin, trimmed, cut crosswise into 12 pieces, and pounded to 1/4-inch thicknes
1 tablespoon canola oil, divided
1/4 cup minced shallots
2 teaspoons minced fresh garlic
1/2 cup unsalted chicken stock
 
2 tablespoons whole-grain Dijon mustard
3 tablespoons reduced-fat sour cream
1 tablespoon chopped fresh flat-leaf parsley

Instructions
Preheat oven to 450°.
Combine carrots and olive oil on a jelly-roll pan; toss to coat. Sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper. Bake at 450° for 20 minutes or until tender, stirring after 10 minutes.
Sprinkle pork evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Heat a large skillet over medium-high heat. Add 1 teaspoon canola oil; swirl to coat. Add 6 cutlets; cook 2 minutes on each side or until done. Remove from pan; keep warm. Repeat procedure with 1 teaspoon canola oil and remaining pork.
Return skillet to medium-high heat. Add remaining 1 teaspoon canola oil to pan; swirl to coat. Add shallots and garlic to pan; cook 2 minutes, stirring occasionally. Add stock and mustard; cook 1 minute, scraping pan to loosen browned bits. Stir in sour cream; cook 1 minute. Serve pork with sauce and carrots. Sprinkle with parsley.


Originally Submitted
9/2/2013





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