Pork Scaloppine With Mustard Pan Sauce

Vickie Parks

By
@Northwestgal

This is a classic Italian dish that gets a modern update with healthier (reduced fat and reduced sodium) ingredients. It's such an outstanding recipe, we all really enjoyed it.


Featured Pinch Tips Video

Comments:

Serves:

4-6

Prep:

10 Min

Cook:

30 Min

Method:

Pan Fry

Ingredients

1 lb
pork tenderloin
1/4 tsp
salt
1/4 tsp
black pepper
1 Tbsp
canola oil, divided
1/4 c
minced shallot
2 tsp
minced fresh garlic
1/2 c
unsalted chicken stock
2 Tbsp
dijon mustard
3 Tbsp
reduced-fat sour cream
1 Tbsp
chopped fresh flat-leaf parsley

Directions Step-By-Step

1
Preheat oven to 450°. Trim fat from tenderloin, then cut tenderloin crosswise into 12 pieces. and pound each piece to 1/4-inch thickness.
2
Sprinkle pork evenly with salt and pepper. Heat a large skillet over medium-high heat. Add 1 teaspoon canola oil; swirl to coat. Add 6 tenderloin cutlets; cook 2 minutes on each side or until done. Remove from pan; keep warm. Repeat procedure with 1 teaspoon canola oil and remaining cutlets.
3
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.
4
Reduce heat to low, then add stock and mustard; cook 1 minute, scraping pan to loosen browned bits. Then stir in sour cream, and cook 1 minute. (If heat is too high, the sour cream can curdle.)
5
Serve pork with pan sauce. Sprinkle with fresh chopped parsley, and serve immediately.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Italian
Dietary Needs: Low Carb
Other Tag: Quick & Easy