Pork Scaloppine With Mustard Pan Sauce

1
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.

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

How to Make Pork Scaloppine With Mustard Pan Sauce

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.

Printable Recipe Card

About Pork Scaloppine With Mustard Pan Sauce

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




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