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.


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Rating:
★★★★★ 3 votes
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

Step-By-Step

1Preheat oven to 450°. Trim fat from tenderloin, then cut tenderloin crosswise into 12 pieces. and pound each piece to 1/4-inch thickness.
2Sprinkle 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.
3Return 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.
4Reduce 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.)
5Serve 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