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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. pork cutlets (fresh leg of pork or tenderloin)
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 4 tsp. olive oil (divided)
- 1 navel orange (peeled and sliced, optional: reserve some peel for garnish)
- 1 tsp. dried rosemary (crushed)
- 1/4 cup peach jam (OR apricot jam)
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Directions
- If necessary pound cutlets to 1/4-inch thickness; season with salt and pepper. Heat 2 teaspoons oil in large nonstick skillet; add pork and sauté, 3-4 minutes on each side until cooked through. Remove cutlets to plate, cover with foil to keep warm.
- Heat remaining 2 teaspoons oil, add orange slices, rosemary and 2 tablespoons water. Cover and cook 2-3 minutes, until orange is tender. Add jam and a tablespoon of water, cook over medium heat, stirring, until sauce is of desired consistency.
- Pour sauce over cutlets, garnish with slivered orange peel if desired, and serve.
NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium210mg9% |
| Potassium490mg14% |
| Protein24g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber1g4% |
| Sugars13g |
| Vitamin A2% |
| Vitamin C40% |
| Calcium4% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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