Pork Cutlets with Orange Gremolata

Pork Cutlets with Orange GremolataRecipe
Photo: Randy Mayor; Styling: Cindy Barr


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.


Serves 4 (serving size: 3 ounces pork and 2 tablespoons sauce)
Total time: 19 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 19 Minutes
Total: 19 Minutes

Nutritional Information

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


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


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.


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