Pork Scaloppine with Mustard Pan Sauce and Baby Carrots

Name: Pork Scaloppine with Mustard Pan Sauce and Baby Carrots
Ingredients: 1 pound baby carrots, halved lengthwise; 1 tablespoon olive oil; 1/2 teaspoon salt, divided; 3/4 teaspoon freshly ground black pepper, divided; 1 (1-pound) pork tenderloin, trimmed, cut crosswise into 12 pieces, and pounded to 1/4-inch thickness; 1 tablespoon canola oil, divided; 1/4 cup minced shallots; 2 teaspoons minced fresh garlic; 1/2 cup unsalted chicken stock (such as Swanson); 2 tablespoons whole-grain Dijon mustard; 3 tablespoons reduced-fat sour cream; 1 tablespoon chopped fresh flat-leaf parsley

Pork Scaloppine with Mustard Pan Sauce and Baby Carrots was pinched from <a href="http://www.myrecipes.com/recipe/pork-scaloppine-1" target="_blank">www.myrecipes.com.</a>

"Pork Scaloppine with Mustard Pan Sauce and Baby Carrots delivers a flavorful, all-in-one meal in under an hour...."

INGREDIENTS

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1 pound baby carrots, halved lengthwise

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1 tablespoon olive oil

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1/2 teaspoon salt, divided

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3/4 teaspoon freshly ground black pepper, divided

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1 (1-pound) pork tenderloin, trimmed, cut crosswise into 12 pieces, and pounded to 1/4-inch thickness

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1 tablespoon canola oil, divided

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1/4 cup minced shallots

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2 teaspoons minced fresh garlic

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1/2 cup unsalted chicken stock (such as Swanson)

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2 tablespoons whole-grain Dijon mustard

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3 tablespoons reduced-fat sour cream

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1 tablespoon chopped fresh flat-leaf parsley

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