Three-pepper pork cutlets
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Pork tenderloin |
| 2 | teaspoons | Sweet Hungarian paprika |
| 1 | teaspoon | Dried whole thyme |
| 1 | teaspoon | Olive oil |
| ½ | teaspoon | Dried whole oregano |
| ½ | teaspoon | Dried whole rosemary, crushed |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | White pepper |
| ⅛ | teaspoon | Freshly ground black pepper |
| ¼ | teaspoon | Ground red pepper |
| 2 | larges | Cloves garlic |
| Vegetable cooking spray | ||
Directions
Trim fat from pork. Cut pork crosswise into 8 slices. Place between 2 sheets of heavy-duty plastic wrap, and flatten each slice to ¼" thickness, using a meat mallet or rolling pin. Combine paprika and next 9 ingredients; stir well. Rub pork with paprika mixture. Place on a rack coated with cooking spray; place rack on a shallow roasting pan. Broil 5 inches from heat for 5 minutes. Turn pork over, and broil and additional 4 minutes or until done. Yield 4 servings. Per 3 ounce serving: 162 calories, 5⅗ grams fat, 79 mg. cholesterol, 24.9 grams protein, 2 grams carbohydrate, 205 mg. sodium MC formatting by bobbi744@...
Recipe by: Cooking Light Recipe Card Posted to Digest eat-lf.v097.n112 by Roberta Banghart <bobbi744@...> on Apr 28, 1997