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Orange-Rosemary Pork Cutlets
Source: National Pork Board

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

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy

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
1 Fat , 1/2 Fruits , 3 Meat , 1 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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1 lb  pork tenderloin
0 1/4 tsp  salt
0.125 tsp  black pepper
4 tsp  olive oil
1 each  Oranges, navels, fresh, 2 7/8"
1 tsp  dried rosemary
0 1/4 cup  Jam, apricot
  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.

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