{"id":2802,"date":"2014-09-08T17:00:00","date_gmt":"2014-09-09T00:00:00","guid":{"rendered":"http:\/\/www.winemonthclub.com\/blog\/?p=2802"},"modified":"2014-09-04T11:06:38","modified_gmt":"2014-09-04T18:06:38","slug":"pork-scaloppine-mustard-pan-sauce-baby-carrots","status":"publish","type":"post","link":"https:\/\/www.winemonthclub.com\/blog\/pork-scaloppine-mustard-pan-sauce-baby-carrots\/","title":{"rendered":"Pork Scaloppine with Mustard Pan Sauce and Baby Carrots"},"content":{"rendered":"<p>With fall right around the corner, Pork Scaloppine with Mustard Pan Sauce and Baby Carrots will please the whole family but is ready in under an hour!<\/p>\n<h3><a href=\"http:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2014\/09\/Pork-Scaloppine-with-Mustard-Pan-Sauce-and-Baby-Carrots.jpg\"><img loading=\"lazy\" class=\"alignright  wp-image-2805\" src=\"http:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2014\/09\/Pork-Scaloppine-with-Mustard-Pan-Sauce-and-Baby-Carrots.jpg\" alt=\"Pork Scaloppine with Mustard Pan Sauce and Baby Carrots\" width=\"359\" height=\"359\" srcset=\"https:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2014\/09\/Pork-Scaloppine-with-Mustard-Pan-Sauce-and-Baby-Carrots.jpg 420w, https:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2014\/09\/Pork-Scaloppine-with-Mustard-Pan-Sauce-and-Baby-Carrots-150x150.jpg 150w, https:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2014\/09\/Pork-Scaloppine-with-Mustard-Pan-Sauce-and-Baby-Carrots-300x300.jpg 300w\" sizes=\"(max-width: 359px) 100vw, 359px\" \/><\/a>Ingredients<\/h3>\n<ul>\n<li>1 pound\u00a0baby carrots, halved lengthwise<\/li>\n<li>1 tablespoon\u00a0olive oil<\/li>\n<li>1\/2 teaspoon\u00a0salt, divided<\/li>\n<li>3\/4 teaspoon\u00a0freshly ground black pepper, divided<\/li>\n<li>1\u00a0(1-pound) pork tenderloin, trimmed, cut crosswise into 12 pieces, and pounded to 1\/4-inch thickness<\/li>\n<li>1 tablespoon\u00a0canola oil, divided<\/li>\n<li>1\/4 cup\u00a0minced shallots<\/li>\n<li>2 teaspoons\u00a0minced fresh garlic<\/li>\n<li>1\/2 cup\u00a0unsalted chicken stock (such as Swanson)<\/li>\n<li>2 tablespoons\u00a0whole-grain Dijon mustard<\/li>\n<li>3 tablespoons\u00a0reduced-fat sour cream<\/li>\n<li>1 tablespoon\u00a0chopped fresh flat-leaf parsley<\/li>\n<\/ul>\n<h3>\u00a0Preparation<\/h3>\n<p>1. Preheat oven to 450\u00b0.<\/p>\n<p>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\u00b0 for 20 minutes or until tender, stirring after 10 minutes.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p><em>Recipe and photo from <a title=\"http:\/\/www.myrecipes.com\/recipe\/pork-scaloppine-50400000130011\/\" href=\"http:\/\/www.myrecipes.com\/recipe\/pork-scaloppine-50400000130011\/\" target=\"_blank\">www.MyRecipes.com<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>With fall right around the corner, Pork Scaloppine with Mustard Pan Sauce and Baby Carrots will please the whole family but is ready in under an hour! Ingredients 1 pound\u00a0baby carrots, halved lengthwise 1 tablespoon\u00a0olive oil 1\/2 teaspoon\u00a0salt, divided 3\/4 teaspoon\u00a0freshly ground black pepper, divided 1\u00a0(1-pound) pork tenderloin, trimmed, cut crosswise into 12 pieces, and [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":""},"categories":[10],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pork Scaloppine with Mustard Pan Sauce and Baby Carrots | Wine Blog from The International Wine of the Month Club<\/title>\n<meta name=\"description\" content=\"With fall right around the 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