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pork scaloppine with mustard pan sauce

(3 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

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.

(3 ratings)
yield 4 -6
prep time 10 Min
cook time 30 Min
method Pan Fry

Ingredients For pork scaloppine with mustard pan sauce

  • 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

  • 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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