Working with smaller cuts of meat is an easy way to get dinner on the table in a flash. But smaller cuts of pork or chicken packaged and labeled as cutlets often cost a bit more.
One trick savvy shoppers know best is to skip packages of already cut and pre-portioned meats and buy a larger portion and cut it yourself.
Pork tenderloin is one perfect example. Pre-packaged this lean protein typically comes two to a pack. Depending on how many people you're cooking for, you can use both or freeze one tenderloin for another use. But instead of cooking the whole tenderloin, cut it into smaller pieces. Slicing the tenderloin into pieces means they'll cook quicker, a lot quicker than the 40 minutes or so it takes for a whole piece.
When slicing the tenderloin, start at the tapered (smaller) end and slice on a slight diagonal for even pieces. For an even thickness so they cook evenly, place the slices between plastic wrap and use a meat mallet to pound them gently to desired thickness.
Today's recipe easily serves four with a vegetable side dish and a salad. Be sure to buy a package of pork tenderloin that's at least 1 1/2 pounds or more. Most come two to a package with each one weighing 1 pound. They freeze beautifully so wrap one for the freezer.
The recipe is perfect for two with plenty of leftovers or easily serves 4.
Contact Susan M. Selasky at 313-222-6432 or e-mail sselasky@freepress.com. Follow her @SusanMariecooks on Twitter.
Grilled Pork Tenderloin with Zucchini and Oregano/Feta Butter
Serves: 4 / Preparation time: 10 minutes
Total time: 30 minutes
You can use lemon zest in place of the orange zest.
Ingredients
- 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 oregano, freshly chopped
- 1/2 teaspoon grated orange or lemon zest, optional
- 4 small zucchini (6 ounces each), halved lengthwise
- 1 tablespoon vegetable oil
Directions
Preheat the grill to medium heat.
Starting at the tapered end of the tenderloin, slice it on a slight diagonal about 1/2- to 3/4-inch thick. You should have about 10 or more slices.
Press or gently pound the pieces out to about 1/4-inch thickness. They will look round but not perfectly so, and that's OK.
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 of each in bowl; set aside. Brush the zucchini with oil and season with salt and pepper.
Oil the grill grates. Grill the pork until lightly charred and cooked through, about 2 minutes per side. Transfer to serving platter, tent loosely with foil to keep them warm while cooking the zucchini.
Place the zucchini on the grill, cut-side down, and grill about 3 minutes. Turn and grill another 2 to 3 minutes or until just tender. Serve the pork with the zucchini, topping both with some butter.
Adapted from Cook's Country magazine, August/September 2013 issue. Tested by Susan M. Selasky for the Free Press Test Kitchen.
Analysis based on 4 ounces pork tenderloin and 11/2 tablespoons feta butter.
301 calories (59% from fat), 20 grams fat (10 grams sat. fat), 5 grams carbohydrates, 26 grams protein, 591 mg sodium, 11 mg cholesterol, 2 grams fiber.
