Pork Scaloppine with Mustard Pan Sauce and Carrots

By suepeasley

Ingredients

• 1 lb. baby carrots
• 1 TBSP olive oil
• 1/2 tsp salt3/4 tsp fresh pepper
• 1 (1 lb) pork tenderloin no bone in chops, trimmed and pounded
• 1 TBSP canola oil divided
• 1/4 cup minced, shallots
• 2 tsp minced garlic
• 1/2 cup chicken stock
• 2 TBSP whole- grain dijon mustard
• 3 TBSP sour cream
• 1 TBSP chopped, fresh flat-leaf parsley

Preparation

Step 1

Preheat oven to 450.
Combine carrots and olive oil on a pan, toss to coat. Sprinkle with salt and pepper.
Bake at 450 for 20 minutes or until tender, stirring after 10 minutes.

Sprinkle pork with salt and pepper. Heat skillet add 1 tsp. canola oil, swirl to coat. Add 6 cutlets, cook 2-3 minutes each side or until done. Remove from pan keep warm. Repeat procedure with remaining pork.

Return skillet to heat and add oil. Add shallots and garlic to pan and cook 2 minutes. 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.