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1 pound baby carrots, halved lengthwise
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1 tablespoon olive oil
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1/2 teaspoon salt, divided
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3/4 teaspoon freshly ground black pepper, divided
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1 (1-pound) pork tenderloin, trimmed, cut crosswise into 12 pieces, and pounded to 1/4-inch thicknes
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1 tablespoon canola oil, divided
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1/4 cup minced shallots
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2 teaspoons minced fresh garlic
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1/2 cup unsalted chicken stock
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2 tablespoons whole-grain Dijon mustard
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3 tablespoons reduced-fat sour cream
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1 tablespoon chopped fresh flat-leaf parsley
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