Poulet Marengo (Chicken Marengo)
Pork Cutlets with Orange
2015-01-16 04:09:35
Serves 4
Prep Time
20 min
Nutrition Facts
Serving Size
200g
Servings
4
Amount Per Serving
Calories 265
Calories from Fat 77
% Daily Value *
Total Fat 9g
13%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 83mg
28%
Sodium 517mg
22%
Total Carbohydrates 15g
5%
Dietary Fiber 0g
2%
Sugars 10g
Protein 31g
Vitamin A
5%
Vitamin C
27%
Calcium
2%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 tablespoons flour
- 1 (1 lb.) pork tenderloin, trimmed and cut into 12 thin slices
- 3/4 teaspoon kosher salt, divided
- 4 teaspoons 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 black pepper
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 teaspoon grated orange rind
- 1/2 teaspoon minced fresh garlic
Instructions
- Heat a large non-stick skillet over medium-high heat. Place flour in a shallow bowl. Sprinkle pork with 1/2 teaspoon salt; dredge pork in flour. Add 2 teaspoons oil to pan; 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 of oil and pork.
- 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.
- Place parsley, orange zest, and garlic in a small bowl; stir with fork to combine. Spoon orange juice mixture over pork; sprinkle evenly with orange zest mixture.
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