Pork Cutlets with Orange Gremolata

Ingredients

• 2 teaspoons balsamic vinegar 
• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons flour all-purpose
• 2 tablespoons flat-leaf parsley fresh finely chopped
• 0.5 teaspoon garlic fresh minced
• 0.8 teaspoon kosher salt divided
• 1 pound pork tenderloin trimmed cut into 12 thin slices
• 4 teaspoons olive oil extra-virgin divided
• 0.7 cup orange juice fresh ( 2 medium oranges)
• 2 tablespoons orange marmalade 
• 1 teaspoon orange rind grated
• 0.3 cup water 

Equipment

• bowl
• frying pan

Directions

1. Heat a large nonstick skillet over medium-high heat.
2. Place flour in a shallow dish.
3. Sprinkle pork with 1/2 teaspoon salt; dredge pork in flour.
4. Add 2 teaspoons oil to pan; swirl to coat.
5. Add 6 pork slices to pan; cook 2 minutes on each side or until browned and done.
6. Place cooked pork on a platter; keep warm. Repeat procedure with remaining 2 teaspoons oil and remaining 6 pork slices.
7. 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.
8. 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.