This fast and fresh Italian dish can be made with chicken instead of the pork. Feel free to change up the compound butter by adding other fresh herbs such as minced basil, oregano or thyme. Fresh orange zest or lime zest is great, too. I often use a combination of zucchini, yellow squash and/or gray squash (the green striped kind). Shallots work instead of the onion, and a drizzle of balsamic vinegar over the vegetables just before removing from the heat is a nice addition. Don’t use extra virgin olive oil on the grill or it will burn. Instead, use olive oil, which is lighter in flavor and color and has a higher smoke point, or use use another light oil such as avocado oil, vegetable oil, or peanut oil. Enjoy.
Makes: 4 servings
Prep Time: 14 minutes
Total Time: 30 minutes
1 1/2 pound pork tenderloin, trimmed, cut into 1 inch thick rounds, pounded to 1/4 inch thick
kosher salt and black pepper
1/4 cup unsalted butter, softened
1/4 cup crumbled feta cheese
1 Tablespoon chopped fresh mint
1/2 teaspoon grated lemon zest
4 small zucchini or yellow squash, halved lengthwise (*see note below #3.)
1/2 medium red onion, sliced thin
1/4 cup olive oil or avocado oil, divided
1. Prep Pork: Pat pork dry with a paper towel. Sprinkle with salt and pepper. Set aside.
2. Make Compound Butter: In a small bowl add butter, feta, mint, lemon zest, 1/2 teaspoon kosher salt and 1/4 teaspoon fresh ground black pepper and stir together well to combine.
3. Prep Zucchini: If grilling, brush the cut side of the zucchini pieces with 1 Tablespoon oil. Sprinkle with kosher salt. (*If pan searing, cut into 1/4 inch thick pieces on the diagonal.) Set aside.
4. Cook Pork: heat a large non-stick skillet or grill pan over medium high heat until hot. Add 1 Tablespoon oil and heat until shimmering. Add 4 of the pork cutlets and cook until well browned on both sides, about 3 to 4 minutes per side. Transfer to a plate and repeat with remaining oil and pork pieces. Transfer to the plate and tent loosely with foil.
5. Cook Zucchini: If grilling or using grill pan, add zucchini pieces and sliced onion to the skillet or grill pan and cook, stirring often, cooking until fork tender but still slightly firm, about 4 to 5 minutes total. If pan searing, add remaining 1 Tablespoon oil and heat until shimmering. Add vegetables to pan and cook over medium heat, stirring often, until cooked through but slightly firm, about 4 to 5 minutes total.
6. Serve & Enjoy: To serve, transfer pork pieces and vegetables to individual serving plates and top with the compound butter. Serve hot. Enjoy!
