french

Seared Pork with Prune Mustard Pan Sauce and Roasted Carrots

This roasted dish pairs pork loin chop, boneless with carrots, cut into batons, prunes, pitted and Dijon mustard. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

42 g Protein

42 g Carbohydrates

36 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

139g pork loin chop, boneless 336 kcal
181g carrots, cut into batons 74 kcal
10g olive oil 88 kcal
31g prunes, pitted 74 kcal
13g Dijon mustard 9 kcal
17g shallot, minced 12 kcal
83g chicken stock, low sodium 5 kcal
7g butter 50 kcal
1g kosher salt 0 kcal
0.35 tsp (1g) black pepper 2 kcal

Cooking instructions

carrotsolive oilkosher saltblack pepper
Heat oven to 425 F. Toss carrots with half the olive oil, salt, and pepper; roast on a sheet pan 18-22 minutes until tender.
pork loin chopkosher saltblack pepper
Meanwhile, pat pork dry and season with salt and pepper.
pork loin chopolive oil
Heat remaining olive oil in a skillet over medium-high. Sear pork 3-4 minutes per side until browned and cooked through (145 F). Transfer to a plate.
prunesshallot
Lower heat to medium. Add shallot and cook 1 minute. Add prunes and stir 30 seconds.
Dijon mustardchicken stockbutter
Add chicken stock and Dijon mustard; simmer 2-3 minutes until glossy. Swirl in butter off heat.
pork loin chopcarrots
Slice pork, spoon sauce over, and serve with roasted carrots.