Name: Grilled Pork Cutlets and Zucchini with Feta and Mint Compound Butter
Total time: 25 min
Ingredients: 1 ounce feta cheese, crumbled (¼ cup); 1 tablespoon chopped fresh mint; 1/2 teaspoon grated orange zest; 4 small zucchini (6 ounces each), halved lengthwise; 2 (12- to 16-ounce) pork tenderloins, trimmed and cut crosswise into 4 equal pieces; 4 tablespoons unsalted butter, softened; 1 tablespoon vegetable oil; 1 teaspoon table salt, divided; 1/2 teaspoon pepper, plus ⅛ teaspoon, divided

Why This Recipe Works

Pork tenderloin is often associated with fall comfort food, but this recipe helps us shake up our porky routine. The never-fail equation for an easy, flavor-packed meal on the grill is protein + vegetable + compound butter. Here a salty feta, fresh mint, and orange zest concoction melts over beautifully browned pork and spears of grilled zucchini, turning into a luxurious sauce that falls firmly in warm weather–dinner territory.

Before You Begin

Check out our "Ingredient Note" above before beginning.

Instructions

Soften 4 tablespoons butter then mash with feta, mint, orange zest, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl until combined; set feta butter aside until ready to serve. Rub zucchini all over with 1 tablespoon vegetable oil and sprinkle with ¼ teaspoon salt and ⅛ teaspoon pepper. Stand pork pieces cut side down on cutting board, cover with plastic wrap, and pound to even ¼-inch thickness. Pat cutlets dry with paper towels and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.

Grill pork over hot fire until lightly charred and meat registers 140 degrees, 4 to 6 minutes, flipping as needed. Transfer to serving platter, tent loosely with aluminum foil, and let rest while grilling zucchini.

Add zucchini to now-empty grill and grill until tender, 5 to 7 minutes, flipping halfway through. Dollop pork and zucchini with reserved feta butter. Serve.