Ingredients Jump to Instructions ↓

  1. 1 pound pork cutlets (fresh leg of pork or tenderloin)

  2. 1/4 teaspoon salt

  3. 1/8 teaspoon freshly ground black pepper

  4. 4 teaspoons olive oil - divided use

  5. 1 navel orange, peeled and sliced (optional: reserve some peel for garnish)

  6. 1 teaspoon dried rosemary, crushed

  7. 1/4 cup peach or apricot jam

Instructions Jump to Ingredients ↑

  1. If necessary pound cutlets to 1/4-inch thickness; season with salt and pepper.

  2. Heat 2 teaspoons oil in large nonstick skillet; add pork and sauté, 3 to 4 minutes on each side until cooked through. Remove cutlets to plate, cover with foil to keep warm.

  3. Heat remaining 2 teaspoons oil, add orange slices, rosemary and 2 tablespoons water. Cover and cook 2 to 3 minutes, until orange is tender. Add jam and a tablespoon of water, cook over medium heat, stirring, until sauce is of desired consistency.

  4. Pour sauce over cutlets, garnish with slivered orange peel if desired, and serve.


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