Pork Scaloppine With Mustard Pan Sauce
1 lbpork tenderloin
1/4 tspblack pepper
1 Tbspcanola oil, divided
1/4 cminced shallot
2 tspminced fresh garlic
1/2 cunsalted chicken stock
2 Tbspdijon mustard
3 Tbspreduced-fat sour cream
1 Tbspchopped fresh flat-leaf parsley
How to Make Pork Scaloppine With Mustard Pan Sauce
- Preheat oven to 450°. Trim fat from tenderloin, then cut tenderloin crosswise into 12 pieces. and pound each piece to 1/4-inch thickness.
- 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.
- 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.
- 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.)
- Serve pork with pan sauce. Sprinkle with fresh chopped parsley, and serve immediately.