- 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
- calories 238
- fat 8.7 g
- satfat 2 g
- monofat 4.8 g
- polyfat 1.2 g
- protein 24.3 g
- carbohydrate 14.8 g
- fiber 0.4 g
- cholesterol 74 mg
- iron 1.6 mg
- sodium 427 mg
- calcium 21 mg
How to Make It
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.
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.
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.