Grilled Pork Cutlets and Zucchini with Feta and Mint Compound Butter

Name: Grilled Pork Cutlets and Zucchini with Feta and Mint Compound Butter
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

Main Courses
Pork
Weeknight

Appears in Cook's Country August/September 2013

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.

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

SERVES 4

TIME 30 minutes

Grilled Pork Cutlets and Zucchini with Feta and Mint Compound Butter

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

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