Rating: 5 stars
35 Ratings
  • 5 star values: 29
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Marmalade provides pectin to give the glaze syrupy body and balances the sweet orange juice with a touch of pleasant bitterness.

Grace Parisi
Recipe by Cooking Light January 2014

Gallery

Credit: Johnny Miller; Styling: Sarah Smart

Recipe Summary

hands-on:
30 mins
total:
40 mins
Yield:
Serves 4 (serving size: 1 chop, about 3 onion wedges, and about 3 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Combine juice, marmalade, and mustard in a saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer 15 minutes or until syrupy.

  • Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle pork with salt and pepper. Add to pan; cook 5 minutes or until browned. Turn pork; add rosemary and onion to pan. Pour juice mixture over pork; bake at 425° for 10 minutes or until a thermometer registers 140°. Place onion and rosemary on a platter. Return pan to medium-high heat; add lime juice. Cook 4 minutes or until liquid is syrupy. Add pork to platter; drizzle with sauce.

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.

Nutrition Facts

303 calories; fat 9.9g; saturated fat 2.2g; mono fat 4.5g; poly fat 1.7g; protein 38g; carbohydrates 14g; fiber 0.7g; cholesterol 117mg; iron 1.3mg; sodium 316mg; calcium 47mg.
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