Grilled Pork Cutlets and Zucchini with Feta and Mint Compound Butter

Name: Grilled Pork Cutlets and Zucchini with Feta and Mint Compound Butter
Yield: Serves 4
Ingredients: 2 (12- to 16-ounce), pork tenderloins, trimmed, each cut into 4 equal pieces and pounded to 1/4-inch thickness; , Salt and pepper; 4 tablespoons, unsalted butter, softened; 1 ounce, feta cheese, crumbled (1/4 cup); 1 tablespoon, chopped fresh mint; 1/2 teaspoon, grated orange zest; 4 small, zucchini (6 ounces each), halved lengthwise; 1 tablespoon, vegetable oil

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Appears in Cook's Country August/September 2013

Main Courses

Pork

Weeknight

Storebought pork cutlets can be tricky to cook properly, in this dish, we slice our own cutlets from a tenderloin. It's a little more work, but the proof is in the pork.

SERVES4

TIME30 minutes

Grilled Pork Cutlets and Zucchini with Feta and Mint Compound Butter

WHY THIS RECIPE WORKS

Packaged pork loin cutlets are inconsistent. Instead of using them, we make our own cutlets with pork tenderloin.

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