Photo: Randy Mayor; Styling: Cindy BarrĀ 
Hands-on Time
19 Mins
Total Time
19 Mins
Yield
Serves 4 (serving size: 3 ounces pork and 2 tablespoons sauce)

Make sure to grate the rind before juicing the orange. For a quick side, combine 1 1/2 cups cooked orzo with 2 teaspoons olive oil, 1 teaspoon lemon juice, 2 sliced green onions, and 2 ounces dried cranberries. You can sub chicken or a firm, white fish for the pork.

How to Make It

Step 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.

Step 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.

Step 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.

Chef's Notes

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.

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