Pork Scaloppine with Mustard Pan Sauce and Baby Carrots

By gvcathy

Kimberly Holland, Cooking Light

SEPTEMBER 2013

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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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.