Awesome meal. Everyone in the house absolutely loved the pork and sauce. The carrots were a hit too!
Pork Scaloppine with Mustard Pan Sauce and Baby Carrots
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- Calories: 261
- Fat: 10.9g
- Saturated fat: 2.4g
- Monounsaturated fat: 6g
- Polyunsaturated fat: 1.9g
- Protein: 25.8g
- Carbohydrate: 13.9g
- Fiber: 3.8g
- Cholesterol: 78mg
- Iron: 2.4mg
- Sodium: 651mg
- Calcium: 64mg
- 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.
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