Photo: Sam Loyd
Pork with Orange-Bourbon Sauce
7 ingredients
Serves 4.
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To test pork for doneness, insert an instant-read thermometer into the thickest part of the meat. The thermometer should register at least 145° to 150°F for medium. Note that the temperature will rise 5° to 10°F while resting.
Estimated Nutrition (whole recipe, rough)
460
Calories
30g
Protein
26g
Fat
27g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Orange Juice | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 boneless pork cutlets, about 1 1/2 lb. total
- Salt and freshly ground pepper, to taste
- 1 Tbs. chopped fresh thyme
- 3 Tbs. unsalted butter
- 1 small red onion, thinly sliced
- 1/3 cup fresh orange juice
- 2 Tbs. bourbon or Madeira
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes