Greek Pork Cutlets with Cucumber Sauce

Ingredients:

Cutlets
1 pound pork tenderloin
1 small onion, chopped
2 Tbsp lemon juice
1 Tbsp minced fresh parsley
2 garlic cloves, minced
¾ tsp dried thyme
¼ tsp salt
1/8 tsp pepper

Cucumber Sauce
1 small tomato, seeded and chopped
2/3 cup reduced fat plain yogurt
½ cup seeded cucumber
1 tbsp finely chopped onion
½ tsp lemon juice
1/8 tsp garlic powder

Directions:

1. Cut pork into eight slices; flatten to ½ inch thickness.

2. In a large resealable plastic bag, combine the onion, lemon juice, parsley, garlic, thyme and pepper; add pork.

3. Seal bag and turn to coat; refrigerate for 4 hours or overnight.

4. In a small bowl, combine the cucumber sauce ingredients; mix it over and refrigerate until serving.

5. Drain pork and discard marinade. Add salt to pork.

6. Place on a broiler pan coated with nonstick cooking spray.

7. Broil 4 inches from the heat for 6-8 minutes on each side or until juices run clear. Serve with the cucumber sauce.

Yield: 4 Servings

Serving Suggestions:

Serve with a side of couscous.