Pork Cutlets with Orange Gremolata

By amt2mf

Nutritional Information
Amount per serving
Calories: 238
Fat: 8.7g
Saturated fat: 2g
Monounsaturated fat: 4.8g
Polyunsaturated fat: 1.2g
Protein: 24.3g
Carbohydrate: 14.8g
Fiber: 0.4g
Cholesterol: 74mg
Iron: 1.6mg
Sodium: 427mg
Calcium: 21mg

Ingredients

• 2 tablespoons all-purpose flour
• 1 (1-pound) pork tenderloin, trimmed and cut into 12 thin slices
• 3/4 teaspoon kosher salt, divided
• 4 teaspoons extra-virgin olive oil, divided
• 2/3 cup fresh orange juice (about 2 medium oranges)
• 1/3 cup water
• 2 tablespoons orange marmalade
• 2 teaspoons balsamic vinegar
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 teaspoon grated orange rind
• 1/2 teaspoon minced fresh garlic

Details

Preparation time 19mins
Adapted from myrecipes.com

Preparation

Step 1

1. Heat a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Sprinkle pork with 1/2 teaspoon salt; dredge pork in flour. Add 2 teaspoons oil to pan; swirl to coat. Add 6 pork slices to pan; cook 2 minutes on each side or until browned and done. Place cooked pork on a platter; keep warm. Repeat procedure with remaining 2 teaspoons oil and remaining 6 pork slices.
2. Add orange juice, 1/3 cup water, marmalade, and vinegar to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes or until liquid is reduced to 1/2 cup. Stir in remaining 1/4 teaspoon salt and pepper.
3. Place parsley, orange rind, and garlic in a small bowl; stir with a fork to combine. Spoon orange juice mixture over pork; sprinkle evenly with orange rind mixture.