Pork Cutlets with Orange

Pork Cutlets with Orange
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:50 Total Time


Add all
  • 4 x 4 oz
    (4 x 120 g)

    pork cutlet

  • 1 Tbsp.
    (15 mL)


  • 1 Tbsp.
    (15 mL)


  • marinade:

  • 1 cup
    (250 mL)

    orange juice

  • 2 Tbsp.
    (30 mL)

    liquid honey

  • 1 tsp.
    (5 mL)

    dry mustard

  • 2

    cloves garlic finely chopped

  • pepper to taste


In a glass bowl, mix all the marinade ingredients. Set some aside.

Put the cutlets in the remaining marinade, coat well, cover and refrigerate for 20 minutes.

Remove the cutlets from the marinade and drain thoroughly.

In a pan, cook the cutlets for 2 minutes per side in butter and oil to give them a nice colour. Set aside.

Deglaze the pan with the reserved marinade. Cook 5 minutes and pour over the cutlets.

Serve with wild rice and whole green beans.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007