Orange-Rosemary Pork Cutlets

Pork
Orange-Rosemary Pork Cutlets
0
7
280
25

Ingredients

  • 1 pound pork cutlets (fresh leg of pork or tenderloin)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 teaspoons olive oil (divided)
  • 1 navel oranges (peeled and sliced, optional: reserve some peel for garnish)
  • 1 teaspoon dried rosemary (crushed)
  • 1/4 cup peach jam (OR apricot jam)

Directions

  1. 1If necessary pound cutlets to 1/4-inch thickness; season with salt and pepper. Heat 2 teaspoons oil in large nonstick skillet; add pork and sauté, 3-4 minutes on each side until cooked through. Remove cutlets to plate, cover with foil to keep warm.
  2. 2Heat remaining 2 teaspoons oil, add orange slices, rosemary and 2 tablespoons water. Cover and cook 2-3 minutes, until orange is tender. Add jam and a tablespoon of water, cook over medium heat, stirring, until sauce is of desired consistency.
  3. 3Pour sauce over cutlets, garnish with slivered orange peel if desired, and serve.
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NutritionView more

280Calories
Sodium9%DV210mg
Fat17%DV11g
Protein47%DV24g
Carbs6%DV19g
Fiber4%DV1g

PER SERVING *

Calories280Calories from Fat100
% DAILY VALUE*
Total Fat11g17%
Saturated Fat3g15%
Trans Fat
Cholesterol75mg25%
Sodium210mg9%
Potassium490mg14%
Protein24g47%
Calories from Fat100
% DAILY VALUE*
Total Carbohydrate19g6%
Dietary Fiber1g4%
Sugars13g26%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.