Greek Pork Cutlets

Name: Greek Pork Cutlets
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 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; CUCUMBER SAUCE:; 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

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.

Ingredients

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
CUCUMBER SAUCE:
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

Directions

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.

Nutrition Facts

3 ounce-weight: 177 calories, 5g fat (2g saturated fat), 66mg cholesterol, 77mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

Originally published as Pork Sandwiches in Light & Tasty June/July 2005