Greek Pork Cutlets Recipe

• 1 pound Pork Tenderloin
• 1 small Onion (chopped)
• 2 tbsp Lemon Juice
• 1 tbsp fresh Parsley (minced)
• 2 cloves Garlic (minced)
• 3/4 tsp dried Thyme
• 1/8 tsp Pepper
• Cucumber Sauce
• 1 small Tomato (seeded and chopped)
• 2/3 cup reduced-fat Plain Yogurt
• 1/2 cup Cucumber (chopped and seeded)
• 1 tbsp Onion (finely chopped)
• 1/2 tsp Lemon Juice
• 1/8 tsp Garlic Powder

• Slice the pork into eight pieces and then flatten them to half inch thickness.
• In a resealable plastic bag, add the onion, lemon juice, parsley, garlic, thyme and pepper and then mix thoroughly.
• Add the pork and then shake the bag to coat the pork.
• Refrigerate for 4 hours.
• In a bowl, mix the tomato, yogurt, cucumber, onion, lemon juice and garlic powder.
• Keep for refrigeration.
• Now, drain the pork and discard the marinade.
• Coat a broiler pan with nonstick cooking spray and place the pork on it.
• Broil for 8 minutes on each side, until the juice runs clear.
• Serve with cucumber sauce.