This was really good and my 5 & 2 year old liked it too, easy for a week night meal. I had some cauliflower so I added that to the carrots to roast. I also had some mushrooms and added them to the sauce like another reviewer did. Will definitely be making again.
Pork Scaloppine with Mustard Pan Sauce and Baby Carrots
Pork Scaloppine with Mustard Pan Sauce and Baby Carrots delivers a flavorful, all-in-one meal in under an hour.
More From Cooking Light
- 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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Only you will be able to view, print, and edit this note.Add Note