PORK SCALOPPINE WITH MUSTARD PAN SAUCE
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.
Provided by Vickie Parks
Categories Pork
Time 40m
Number Of Ingredients 10
Steps:
- 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.
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