Pork Scallopine with Mustard Pan Sauce and Baby Carrots

This was quick and easy and the best part was the baby carrots were from my garden!! The recipe is from September 2013 Cooking Light.

 

1 pound baby carrots, halved lengthwise (from my garden!!) 

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                              

2 tablespoons whole-grain Dijon mustard

3 tablespoons reduced-fat sour cream

1 tablespoon chopped fresh flat-leaf parsley

 

1. Preheat oven to 450°.

2. Combine carrots and olive oil on a jelly-roll pan; toss to coat. Sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper. Bake at 450° for 20 minutes or until tender, stirring after 10 minutes.
3. Sprinkle pork evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Heat a large skillet over medium-high heat. Add 1 teaspoon canola oil; swirl to coat. Add 6 cutlets; cook 2 minutes on each side or until done. Remove from pan; keep warm. Repeat procedure with 1 teaspoon canola oil and remaining pork.
4. 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. Add stock and mustard; cook 1 minute, scraping pan to loosen browned bits. Stir in sour cream; cook 1 minute. Serve pork with sauce and carrots. Sprinkle with parsley.