Thursday, March 20, 2014

Low-Point Pork Scaloppine with Dijon Cream Sauce


Scaloppine means "a thinly sliced cut of meat". When this lean pork tenderloin is sliced, seasoned, grilled, and topped with the most succulent sauce, it becomes the ultimate entree'. Very tasty and very low-point. What more could you ask for? 

Low-Point Pork Scaloppine with Dijon Cream Sauce


- 1, 1-pound extra lean pork tenderloin, sliced into 12 thin pieces and pounded to 1/4 or 1/2-inch thickness
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground pepper
- 1 Tbs canola oil
- 1/4 cups minced shallots
- 2 tsp. minced garlic
- 1/2 cup chicken stock
- 1 Tbs Dijon mustard
- 3 Tbs nonfat green yogurt or fat-free sour cream
- fresh parsley for garnish

In a large skillet, heat canola oil over medium-high heat. Sprinkle pork with salt and pepper. Add pork cutlets (6 at a time) to skillet and cook for 2 minutes on each side. Remove from skillet and keep warm. Using the same skillet, add shallots and garlic to pan and cook for 2 minutes, stirring frequently. Add stock and mustard, stirring occasionally for 1 minute. Stir in greek yogurt or sour cream and cook for a minute, stirring or whisking constantly. Serve pork with sauce and sprinkle with parsley. If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 12
Serving size - 3
Points per serving - 4
Points plus per serving - 4

"Be stubborn about your goals, but flexible about your methods."
 - Anonymous

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