Greek Pork Cutlets
Pork Tenderloin (protein portion):
¼ small onion, chopped (or an equal amount of shallot)
¾ tsp minced fresh parsley
½ garlic cloves, minced
⅛ tsp dried thyme
⅛ tsp pepper
Cucumber Sauce:
¼ small tomato, seeded and chopped
2 TBSP and 2 tsp plain yogurt (when in strict phase please use metabolic balance conform vegetable broth)
2 TBSP chopped cucumber
¾ tsp finely chopped onion
⅛ tsp garlic powder
Cut pork into eight slices. In a large resealable plastic bag, combine the onion (or shallot), parsley, garlic, thyme and pepper; add pork. Seal bag and turn to coat; refrigerate for 4 hours or overnight. In a small bowl, combine the cucumber sauce ingredients. Cover and refrigerate until serving. Drain pork and discard marinade. Place on a non stick broiler pan. Broil 4 inches from the heat for 6-8 minutes on each side or until juices run clear. Serve with cucumber sauce.