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.)

Yield: 4 servings (serving size: 2 cutlets)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 160
  • Calories from fat: 0.0%
  • Fat: 5.5g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24.8g
  • Carbohydrate: 1.8g
  • Fiber: 0.5g
  • Cholesterol: 79mg
  • Iron: 2.2mg
  • Sodium: 351mg
  • Calcium: 25mg


  • 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. 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. 2. Preheat broiler.
  3. 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.
  4. carbo rating: 1
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