Grilled Pork Cutlets and Zucchini with Feta and Mint Compound Butter
By America's Test KitchenPublished on July 21, 2021
Time
25 minutes
Yield
Serves 4 to 6
Ingredients
1 ounce feta cheese, crumbled (¼ cup)1 tablespoon chopped fresh mint ½ teaspoon grated orange zest 4 small zucchini (6 ounces each), halved lengthwise2 (12- to 16-ounce) pork tenderloins, trimmed and cut crosswise into 4 equal pieces4 tablespoons unsalted butter, softened1 tablespoon vegetable oil 1 teaspoon table salt, divided½ teaspoon pepper, plus ⅛ teaspoon, divided
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.
Time
25 minutesYield
Serves 4 to 6Ingredients
1 ounce feta cheese, crumbled (¼ cup)
1 tablespoon chopped fresh mint
½ 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
½ teaspoon pepper, plus ⅛ teaspoon, divided
Test Kitchen Techniques
Ingredients
1 ounce feta cheese, crumbled (¼ cup)
1 tablespoon chopped fresh mint
½ 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
½ teaspoon pepper, plus ⅛ teaspoon, divided
Test Kitchen Techniques
Ingredients
1 ounce feta cheese, crumbled (¼ cup)
1 tablespoon chopped fresh mint
½ 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
½ teaspoon pepper, plus ⅛ teaspoon, divided
Test Kitchen Techniques
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.
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