Dudette asked me what we were having for dinner. I told her scaloppine, even using the bit of Italian flair on the word. ‘But I don’t like scaloppine,’ she whined in response, Italian flair very much absent.
I could be wrong (which, according to my seven-going-on-fifteen year-old is usually the case), but I don’t recall scaloppine in any shape or form being on the dinner menu before last night. Unless she had climbed out her window and headed to Olive Garden without us, (which I wouldn’t put past her), this was a new dish for her.
My worldly-wise child went on to lament the fact that I’m always making food that she doesn’t like and won’t eat. She finished off with a world-class whine, ‘Can’t we just have meat?’
My friends, a beautiful, elegant dinner doesn’t get much easier than this.
In order for everything to finish cooking at the same time, it’s important to get the carrots going first.
Of course, that means preheating the oven to 450, which I think took the longest time. Prepping the carrots consisted of peeling and halving (I quartered mine since they weren’t babies), seasoning with salt and pepper and tossing them with some olive oil.
While they roasted, I heated my skillet, then went to town pounding my pork into thin discs (they actually tear easily so I was pretty gentle) and seasoned them with salt and pepper. I also took that time to mince the shallots and garlic, chop parsley, and measure out chicken stock, mustard and sour cream for my sauce.
We’ve had the discussion about the amount of oil that Cooking Light ‘allows’ in their recipes for sautéing food at least once or twice already. Remember that? This is no different. Even though I was instructed to use a large skillet, I was only supposed to use one (1) teaspoon of oil, then ‘swirl to coat.’ There is no such thing as ‘coating’ with a single teaspoon of oil in a large skillet. It’s like one small island of goodness in a big ocean of nothing.
I admit it. I added more oil. I admit it, but I don’t regret it.
Once the pork was done, the sauce came together quickly. Because I had added more oil for the pork, I didn’t need extra for the shallots and garlic. They sizzled for a couple of minutes, then I poured in the chicken stock and added the mustard, whisking with a fork and scraping up all the good stuff from the pan while keeping my face out of the hot steam that billowed up when the stock went in. Whisk in sour cream, simmer a minute and serve.
Dudette learned that she likes scaloppine. Quite a bit in fact. She still doesn’t like carrots, even when roasted, and she didn’t care for the pan sauce, but she devoured the meat.
Hubby was very happy because veal scaloppine is one of his favorite dishes and I don’t buy veal, so this was a special treat since it was a close cousin. I loved it too. The pan sauce that Dudette didn’t like was delicious. The sour cream adds the perfect amount of body to the sauce, and the garlic/mustard combination is really, really tasty.
The three of us thought that the carrots were good but nothing special. Roasting always pulls out the sugar and caramelizes it, which is a good thing, but the dish was still just salt and pepper seasoned cooked carrots.
What I’d Do Different Next Time
I liked the results I got from adding all the oil to the skillet when cooking the pork. It gave me a gorgeous sear on the meat and still allowed me to sauté the garlic and onion perfectly.
- 1 pound baby carrots, halved lengthwise
- 1 tablespoon olive oil
- ½ teaspoon salt, divided
- ¾ teaspoon freshly ground black pepper, divided
- 1 (1-pound) pork tenderloin, trimmed, cut crosswise into 12 pieces, and pounded to ¼-inch thickness
- 1 tablespoon canola oil, divided
- ¼ cup minced shallots
- 2 teaspoons minced fresh garlic
- ½ 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
- Preheat oven to 450°.
- Combine carrots and olive oil on a jelly-roll pan; toss to coat. Sprinkle with ¼ teaspoon salt and ½ teaspoon pepper. Bake at 450° for 20 minutes or until tender, stirring after 10 minutes.
- Sprinkle pork evenly with remaining ¼ teaspoon salt and remaining ¼ 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.
- 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.
Have you entered to win a gift box of Garlic Gold olive oil, vinaigrette and nuggets yet? Just head over here and use the Rafflecopter widget.