Orange-Rosemary Pork Cutlets
Pork
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
- 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.
- 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.
- 3Pour sauce over cutlets, garnish with slivered orange peel if desired, and serve.
NutritionView more
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.
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