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Portuguese-Style Grilled Pork Cutlets

From

June/July 2009

Portuguese-Style Grilled Pork Cutlets

For the best flavor and texture in our Portuguese-Style Grilled Pork Cutlets, we preferred to make our own cutlets by cutting a pork tenderloin into four pieces and pounding them to a uniform thickness. Prepackaged cutlets often had shredded edges and irregular sizes that lead to uneven cooking. We grilled the cutlets using high heat, leaving them on one side for most of the cooking time, and then finishing them for about a minute on the other side. This technique gave the meat a chance to brown and allowed the cutlets to develop a nice char.

Olive oil, paprika, sugar, red pepper flakes, garlic, and cilantro formed the base of the sauce. We set aside some of this infused oil to rub on the cutlets before grilling and whisked lemon juice and fresh parsley into the rest of the oil to make a flavorful serving sauce.

Serves 4

Ingredients

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