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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Orange-Rosemary Pork Cutlets

Source: National Pork Board

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

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	260.2

Total Carbs	17.3 g

Dietary Fiber	1.0 g

Sugars	11.5 g

Total Fat	9.2 g

Saturated Fat	2.2 g

Unsaturated Fat	1.2 g

Potassium	522.7 mg

Protein	27.0 g

Sodium	220.7 mg

Dietary Exchanges 9.2 Fat, 0.3 Fruits, 2.8 Meat, 0.7 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 lb pork tenderloin 0.25
0 1/4 tsp salt 0.125
0.125 tsp black pepper 4.0
4 tsp olive oil 1.0
1 each Oranges, navels, fresh, 2 7/8" 1.0
1 tsp dried rosemary 0.25
0 1/4 cup Jam, apricot

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.