Heat the oil in a large skillet with a tight-fitting lid over medium-high heat; add tenderloin cutlets and brown for 4 to 5 minutes per side.
Reduce heat to medium then arrange oranges around pork; sprinkle evenly with allspice, garlic and pepper. Add orange juice then reduce heat, cover and simmer until pork is cooked through.
Serve cutlets topped with spiced oranges.
Notes
LC SERVING SUGGESTION: Baked Hubbard squash and steamed green beans.SERVING SUGGESTION: Add steamed baby red potatoes. KOSHER: Use boneless skinless chicken thighs instead of pork.GLUTEN-FREE: No changes necessary.NUTRITION: per serving: 249 Calories; 8g Fat; 36g Protein; 7g Carbohydrate; 1g Dietary Fiber; 111mg Cholesterol; 86mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat. Points: 6