Pork Scaloppine with Mustard Pan Sauce and Baby Carrots

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 thickness 1 tablespoon canola oil, divided 1/4 cup minced shallots 2 teaspoons minced fresh garlic 1/2 cup unsalted chicken stock (such as Swanson) 2 tablespoons whole-grain Dijon mustard 3 tablespoons reduced-fat sour cream $ 1 tablespoon chopped fresh flat-leaf parsley $

Photo by Sarah S.
Adapted from myrecipes.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

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 thickness

  • 1

    tablespoon canola oil, divided

  • 1/4

    cup minced shallots

  • 2

    teaspoons minced fresh garlic

  • 1/2

    cup unsalted chicken stock (such as Swanson)

  • 2

    tablespoons whole-grain Dijon mustard

  • 3

    tablespoons reduced-fat sour cream

  • 1

    tablespoon chopped fresh flat-leaf parsley

Directions

1. Preheat oven to 450°. 2. 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. 3. 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. 4. 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.

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