Pork Cutlets with Orange

INGREDIENTS
1    pound pork tenderloin
2    tablespoons all-purpose flour
4    teaspoons olive oil, divided
      fresh orange juice from 1 orange (1 cup +)
1    tablespoon orange marmalade
1    tablespoon aged balsamic vinegar
2    tablespoons chopped fresh flat-leaf parsley

METHOD

Cut the tenderloin into 8 even slices (cut into quarters, then cut each quarter in half (or substitute thin-cut pork fillets.). Place the flour into a shallow bowl. Heat a large skillet over medium-high heat and add 2 teaspoons of olive oil, swirling to coat. Coat each slice of pork with the flour and cook in batches in the skillet for 2 minutes on each side or until when well browned. Add 2 teaspoons of olive oil and cook the second batch. Place the pork onto a plate or platter and keep warm.

Reduce the heat under the skillet to medium-low and add the orange juice, marmalade and vinegar, scraping up any brown bits. Cook for 3 minutes or until the liquid is thickened.  Remove from the heat and reserve.

Place the cooked pork onto a serving platter or individual plates. Sprinkle the orange juice mixture sparingly over the pork and garnish with the parsley. Serve immediately.