Recipe by National Pork Board
"Fresh orange adds a burst of citrus to these quickly simmered pork cutlets. Serve with roasted or braised winter squash halves, green peas and warm dinner rolls."
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pork cutlets (fresh leg of pork or tenderloin)
freshly ground black pepper
olive oil, divided
navel orange, peeled and sliced (optional: reserve some peel for garnish)
dried rosemary, crushed
peach or apricot jam
Husband loved it. Me eh I think Im just not a pork person. I think it came out as it should. I added the pork back in early to simmer with the sauce.
* Percent Daily Values are based on a 2,000 calorie diet.
Orange-Rosemary Pork Cutlets
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 93
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