Pork Scaloppine with Mustard Pan Sauce and Baby Carrots

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Pork Scaloppine with Mustard Pan Sauce and Baby Carrots Recipe
Photo: Brian Woodcock; Styling: Cindy Barr
Pork Scaloppine with Mustard Pan Sauce and Baby Carrots delivers a flavorful, all-in-one meal in under an hour.
Serves 4 (serving size: 3 ounces pork, about 2 tablespoons sauce, and about 6 carrot halves)


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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 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.

Created date

July 2013

Nutritional Information

Calories 261
Fat 10.9 g
Satfat 2.4 g
Monofat 6 g
Polyfat 1.9 g
Protein 25.8 g
Carbohydrate 13.9 g
Fiber 3.8 g
Cholesterol 78 mg
Iron 2.4 mg
Sodium 651 mg
Calcium 64 mg