Source: National Pork Board

Fresh orange adds a burst of citrus to these quickly simmered pork cutlets.

Servings

1 lb pork tenderloin (fresh leg of pork or tenderloin)
0.25 tsp salt
0.12 tsp black pepper
4 tsp olive oil , divided
1 Oranges, navels, fresh, 2 7/8" , peeled and sliced (optional: reserve some peel for garnish)
1 tsp dried rosemary , crushed
0.25 cup Jam, apricot (or peach jam)

1 If necessary pound cutlets to 1/4-inch thickness.
2 Season with salt and pepper.
3 Heat 2 teaspoons oil in large nonstick skillet, add pork and sauté, 3-4 minutes on each side until cooked through.
4 Remove cutlets to plate, cover with foil to keep warm.
5 Heat remaining 2 teaspoons oil, add orange slices, rosemary and 2 tablespoons water.
6 Cover and cook 2-3 minutes, until orange is tender.
7 Add jam and a tablespoon of water, cook over medium heat, stirring, until sauce is of desired consistency.
8 Pour sauce over cutlets.
9 Garnish with slivered orange peel if desired, and serve.

Fresh orange adds a burst of citrus to these quickly simmered pork cutlets.