Three-Pepper Pork Cutlets

Three types of ground pepper add a flavor kick to this pork tenderloin. (Technically, paprika is also a ground pepper, but it adds a subtle sweetness rather than heat.)


4 servings (serving size: 2 cutlets)

Recipe from

Oxmoor House

Nutritional Information

Calories 160
Caloriesfromfat 0.0 %
Fat 5.5 g
Satfat 1.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.8 g
Carbohydrate 1.8 g
Fiber 0.5 g
Cholesterol 79 mg
Iron 2.2 mg
Sodium 351 mg
Calcium 25 mg


1 (1-pound) pork tenderloin
2 teaspoons Hungarian sweet paprika
1 teaspoon dried thyme
1 teaspoon olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
2 large garlic cloves, minced
Cooking spray


1. Trim fat from pork; cut pork crosswise into 8 slices. Place between 2 sheets of heavy-duty plastic wrap, and flatten each slice to 1/4-inch thickness, using a meat mallet or rolling pin.

2. Preheat broiler.

3. Combine paprika and next 9 ingredients; rub pork with paprika mixture. Place pork on a broiler pan coated with cooking spray. Broil 5 minutes on each side or until pork is done.

carbo rating: 1


The Complete Step-by-Step Low Carb Cookbook

July 2010
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