Pork Scaloppine With Mustard Pan Sauce And Baby Carrots Recipe

Name: Pork Scaloppine With Mustard Pan Sauce And Baby Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 450u00b0.
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 450u00b0 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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255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound baby carrots, halved lengthwise, 1 tablespoon olive oil, 1/2 teaspoon salt, divided, 3/4 teaspoon freshly ground black pepper, divided, and more.

Yes, Pork Scaloppine With Mustard Pan Sauce And Baby Carrots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Scaloppine With Mustard Pan Sauce And Baby Carrots

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