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photo Pork Scaloppine with Mustard Pan Sauce and Baby Carrots Recipe | Say Mmm

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.
4 Servings - myrecipes.com
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Servings:4  | Calories:263 | Total Fat:12g  | Chol:59mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 12g
18 %
Sat Fat 3g
15 %
Total Carb 13g
4 %
Fiber 4g
16 %
Sugars 6g
---
Cholesterol 59mg
20 %
Sodium 836mg
35 %
Protein 25g
51 %
Calories:
46% Pork tenderloin
25% Others combined
15% Baby carrots
11% Olive oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

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

 Directions : View recipe directions on myrecipes.com
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