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MailTribune.com
  • Pork Cutlets With Zucchini and Herb-Citrus Butter

    ready in: 30 minutes
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  • 1 1/4 to 1 1/3 pounds pork tenderloin, trimmed
    Kosher salt and freshly ground black pepper, to taste
    4 tablespoons unsalted butter, softened
    1/4 cup flavored feta cheese or regular feta cheese
    1 tablespoon chopped, fresh oregano
    1/2 teaspoon grated orange or lemon zest (optional)
    4 small zucchini (6 ounces each), halved lengthwise
    1 tablespoon vegetable oil, plus more for grilling
    Preheat grill to medium heat.
    Starting at tapered end, slice the tenderloin on a slight diagonal about 1/2 to 3/4 inch thick, yielding about 10 or more slices. Press or gently pound pieces to about 1/4-inch thickness. They will look round but not perfectly so. Pat pork dry with paper towels and season with salt and pepper; set aside.
    In a small bowl, combine the butter, feta, oregano, orange or lemon zest and season with salt and pepper to taste, about 1/8 to 1/4 teaspoon each; set aside. Brush the zucchini with the oil and season with salt and pepper.
    Oil grill grates. Grill pork until lightly charred and cooked through, for about 2 minutes per side. Transfer to a serving platter, tent loosely with foil to keep warm and allow to rest.
    Place zucchini on grill, cut sides down, and grill for about 3 minutes. Turn and grill for another 2 to 3 minutes or until just tender. Serve pork with zucchini, topping both with some herb-citrus butter.
    Makes 4 servings.
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