Pork Scaloppine with Mustard Pan Sauce and Baby Carrots

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.

Yield: Serves 4 (serving size: 3 ounces pork, about 2 tablespoons sauce, and about 6 carrot halves)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • 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

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

Preparation

  1. 1. Preheat oven to 450°.
  2. 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. 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. 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.
Note:

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.

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