Pork Cutlets With Orange Gremolata Recipe

Name: Pork Cutlets With Orange Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.
4
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159

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Pork Cutlets With Orange Gremolata falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Cutlets With Orange Gremolata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions