America's Test Kitchen LogoCook's Country LogoCook's Illustrated LogoAmerica's Test Kitchen LogoCook's Country LogoCook's Illustrated Logo

Portuguese-Style Grilled Pork Cutlets

By America's Test Kitchen

Published on November 8, 2011

Time

30 minutes

Yield

Serves 4

Portuguese-Style Grilled Pork Cutlets

Ingredients

¼ cup extra virgin olive oil 2 teaspoons paprika 1 teaspoon sugar ¼ teaspoon red pepper flakes 6 garlic cloves, sliced thin3 tablespoons juice from 1 lemon2 tablespoons finely chopped fresh parsley Salt and pepper 2 pork tenderloins (1 ½ to 2 pounds total), each cut into 4 equal pieces and pounded ¼ inch thick (see note)

Instructions

  1. Combine oil, paprika, sugar, pepper flakes, and garlic in bowl. Microwave until garlic is softened and fragrant, about 1 minute. Reserve 2 tablespoons infused oil, then whisk lemon juice and parsley into remaining oil mixture and season with salt and pepper.
  2. Pat cutlets dry with paper towels and season with salt and pepper. Rub cutlets all over with reserved infused oil. Grill pork over hot fire until lightly charred on first side, about 2 minutes. Flip cutlets and grill until just cooked through, about 1 minute longer. Transfer to platter, tent with foil, and let rest 5 minutes. Drizzle with sauce. Serve.
Portuguese-Style Grilled Pork Cutlets

Portuguese-Style Grilled Pork Cutlets

Headshot of America's Test Kitchen
By America's Test Kitchen
4.5(13)
4Comments
Save
Saved

Time

30 minutes

Yield

Serves 4

Ingredients

¼ cup extra virgin olive oil
2 teaspoons paprika
1 teaspoon sugar
¼ teaspoon red pepper flakes
6 garlic cloves, sliced thin
3 tablespoons juice from 1 lemon
2 tablespoons finely chopped fresh parsley
Salt and pepper
2 pork tenderloins (1 ½ to 2 pounds total), each cut into 4 equal pieces and pounded ¼ inch thick (see note)

Ingredients

¼ cup extra virgin olive oil
2 teaspoons paprika
1 teaspoon sugar
¼ teaspoon red pepper flakes
6 garlic cloves, sliced thin
3 tablespoons juice from 1 lemon
2 tablespoons finely chopped fresh parsley
Salt and pepper
2 pork tenderloins (1 ½ to 2 pounds total), each cut into 4 equal pieces and pounded ¼ inch thick (see note)

Ingredients

¼ cup extra virgin olive oil
2 teaspoons paprika
1 teaspoon sugar
¼ teaspoon red pepper flakes
6 garlic cloves, sliced thin
3 tablespoons juice from 1 lemon
2 tablespoons finely chopped fresh parsley
Salt and pepper
2 pork tenderloins (1 ½ to 2 pounds total), each cut into 4 equal pieces and pounded ¼ inch thick (see note)

Why This Recipe Works

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, and garlic 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.

Instructions

  1. Combine oil, paprika, sugar, pepper flakes, and garlic in bowl. Microwave until garlic is softened and fragrant, about 1 minute. Reserve 2 tablespoons infused oil, then whisk lemon juice and parsley into remaining oil mixture and season with salt and pepper.
  2. Pat cutlets dry with paper towels and season with salt and pepper. Rub cutlets all over with reserved infused oil. Grill pork over hot fire until lightly charred on first side, about 2 minutes. Flip cutlets and grill until just cooked through, about 1 minute longer. Transfer to platter, tent with foil, and let rest 5 minutes. Drizzle with sauce. Serve.

Gift This Recipe

Enjoyed this dish? Let others know by sharing it as a gift recipe.

Appears In

Magazine

June / July 2009

More Like This

How To

Garlic Microwave Magic

How To

Pink Pork

Keep Exploring

Spanish & PortuguesePorkEuropeMeatWeeknightMain Courses
This is a members' feature.