Thursday, June 5, 2008

Spicy Pork Cutlets

Food boredom sets in around here every year or so, and Dr. H. and I get serious and begin trying out new meals. Dr. H. found this one and I did some adjustments to our taste, which runs along the more-spicy lines. We thought the result was fantastic. A dinner guest (OK, he's not really a guest as he frequents our house much too often to be given this designation) said, "I don't really like pork, but this is amazing." Or something like that. So, I present....

Spicy Pork Cutlets

1 (1-lb) pork tenderloin
1 tsp. paprika
1 tsp. Italian seasoning
1/2 tsp. rosemary (cut up)
1/4 tsp. salt
1/2 tsp. black pepper
1/4 tsp. dried red pepper flakes
2 tsp. olive oil
2-3 gloves garlic, minced

Mix all the ingredients except the pork in a small bowl. Slice pork into 12 medallions. Place each pork slice between two sheets of plastic wrap and flatten with your hand to about 1/4-inch thick. Rub the spicy mixture over both sides of every slice. Spray your broiler rack with cooking spray and place pork on rack. Put in broiler pan and broil at the top rack, as close as possible to the heat, for about 4 minutes on each side. This timing worked perfectly, but our oven tends to run a bit hot. You may want to keep your oven door open while you broil to make sure you don't scorch your delicious supper.

We served this with Pioneer Woman's Crash Hot Potatoes, which were just okay. I think a perfect accompaniment, if I were the kind of person who made side dishes with any kind of regularity, would be mashed potatoes, green beans, and cantaloupe (to cut the spiciness).

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