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Greek Pork Cutlets

 Greek Pork Cutlets
Treat your family to a meal filled with Mediterranean flair when you serve up these succulent slices of pork. Our home economists created a garden-fresh cucumber sauce to go with the herb-seasoned entree.
4 ServingsPrep: 15 min. + marinating Cook: 15 min.


  • 1 pork tenderloin (1 pound)
  • 1 small onion, chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon minced fresh parsley
  • 2 garlic cloves, minced
  • 3/4 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 1 small tomato, seeded and chopped
  • 2/3 cup reduced-fat plain yogurt
  • 1/2 cup chopped seeded cucumber
  • 1 tablespoon finely chopped onion
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon garlic powder


  • Cut pork into eight slices; flatten to 1/2-in. thickness. In a large
  • resealable plastic bag, combine the onion, lemon juice, parsley,
  • garlic, thyme and pepper; add pork. Seal bag and turn to coat;
  • refrigerate for 4 hours or overnight. In a small bowl, combine the
  • cucumber sauce ingredients. Cover and refrigerate until serving.
  • Drain pork and discard marinade. Place on a broiler pan coated with
  • cooking spray. Broil 4 in. from the heat for 6-8 minutes on each
  • side or until juices run clear. Serve with cucumber sauce. Yield: 4
  • servings.

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Greek Pork Cutlets (continued)

Nutritional Facts: 3 ounces cooked pork with 1/4 cup sauce equals 177 calories, 5 g fat (2 g saturated fat), 66 mg cholesterol, 114 mg sodium, 8 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.