Pork Cutlets with Orange Gremolata

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.

Yield: Serves 4 (serving size: 3 ounces pork and 2 tablespoons sauce)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 19 Minutes
Total: 19 Minutes

Nutritional Information

Amount per serving
  • Calories: 238
  • Fat: 8.7g
  • Saturated fat: 2g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 1.2g
  • Protein: 24.3g
  • Carbohydrate: 14.8g
  • Fiber: 0.4g
  • Cholesterol: 74mg
  • Iron: 1.6mg
  • Sodium: 427mg
  • Calcium: 21mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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.
Note:

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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