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Pork Scaloppine with Mustard Pan Sauce & Baby Carrots

Here's how you make Pork Scaloppine with Mustard Pan Sauce & Baby Carrots
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  • Servings: 4
  • Prep: 15m
  • Cook: 25m
  • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 pound carrots (baby carrots, halved lengthwise)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt, divided
  • 3/4 teaspoon black pepper, freshly ground (divided)
  • 1 pound pork tenderloin roast (trimmed, cut crosswise into 12 pieces, and pounded to 1/4 inch thickness)
  • 1 tablespoon oil (canola oil, divided)
  • 1/4 cup minced shallots
  • 2 teaspoons minced garlic
  • 1/2 cup chicken stock (unsalted)
  • 2 tablespoons Dijon mustard (whole-grain)
  • 3 tablespoons sour cream
  • 1 tablespoon fresh chopped flat-leaf parsley
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.


We hope you enjoy this recipe!

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