Pork Scaloppine with Mustard Pan Sauce & Baby Carrots
Recipe: #17995
March 14, 2015
Categories: Loins, Carrot, Fathers Day, New Years, Sunday Dinner, Oven Roast, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, more
"I like this recipe because you can have a hearty meal ready in an hour, perfect for a weeknight! You can change the flavor profile of this recipe by using Honey Mustard instead of Dijon for a sweeter taste."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (260.2 g)
- Calories 526.5
- Total Fat - 38.9 g
- Saturated Fat - 13.9 g
- Cholesterol - 111.4 mg
- Sodium - 536.3 mg
- Total Carbohydrate - 13.5 g
- Dietary Fiber - 3.7 g
- Sugars - 5.9 g
- Protein - 30.2 g
- Calcium - 70.7 mg
- Iron - 4.3 mg
- Vitamin C - 9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat the oven to 450 degrees.
Step 2
Combine the 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 degrees for 20 minutes or until tender, stirring after 10 minutes.
Step 3
While the carrots are cooking, sprinkle the pork evenly with the 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.
Step 4
Add 6 pork cutlets, cook 2 minutes on each side or until done. Remove from the pan and keep warm. Repeat the procedure witha 1 teaspoon canola oil and remaining pork.
Step 5
Return the skillet to medium-high heat. Add the remaining 1 teaspoon canola oil to the pan and swirl to coat. Add the shallots and garlic to the pan. Cook 2 minutes, stirring occasionally. Add the stock and mustard; cook 1 minute, scraping the pan to loosen the browned bits. Stir in the sour cream; cook 1 minute to heat through.
Step 6
Serve the pork with the sauce and carrots. Sprinkle with parsley, if desired.
Tips
No special items needed.
2 Reviews
You'll Also Love
