Pork Cutlets With Orange Gremolata

• 2 tablespoons all-purpose flour
• 1 (1-pound) pork tenderloin, trimmed and cut into 12 thin slices
• 3/4 teaspoon kosher salt, divided
• 4 teaspoons extra-virgin 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 freshly ground black pepper
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 teaspoon grated orange rind
• 1/2 teaspoon minced fresh garlic

1. Heat a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Sprinkle pork with 1/2 teaspoon salt; dredge pork in flour. Add 2 teaspoons oil to pan; swirl 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 oil and remaining 6 pork slices.
2. 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.
3. Place parsley, orange rind, and garlic in a small bowl; stir with a fork to combine. Spoon orange juice mixture over pork; sprinkle evenly with orange rind mixture.
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flour, pork tenderloin, kosher salt, extravirgin olive oil, orange juice, water, orange marmalade, balsamic vinegar, freshly ground black pepper, parsley, orange rind, fresh garlic

Taken from www.myrecipes.com/recipe/pork-cutlets-orange-gremolata (may not work)