Pork tenderloin medallions are a quick grilling option

Working with smaller cuts of meat is an easy way to get dinner on the table in a flash. But smaller cuts of pork or chicken packaged and labeled as cutlets often cost a bit more. To avoid the upcharge, buy a larger portion and cut it yourself.

Makes 4 servings

11/4 to 11/3 pounds pork tenderloin, trimmed

Kosher salt and freshly ground black pepper to taste

4 tablespoons unsalted butter, softened

1/4 cup flavored feta cheese or regular feta cheese

1 tablespoon oregano, freshly chopped

1/2 teaspoon grated orange or lemon zest, optional

4 small zucchini (6 ounces each), halved lengthwise

1 tablespoon vegetable oil

1. Preheat the grill to medium heat.

2. Starting at the tapered end of the tenderloin, slice it on a slight diagonal about 1/2- to 3/4-inch thick. You should have about 10 or more slices.

3. Press or gently pound the pieces out to about 1/4-inch thickness. They will look round but not perfectly so, and that's OK.

4. Pat pork dry with paper towels, and season with salt and pepper. Set aside.

5. In a small bowl, combine the butter, feta, oregano, orange or lemon zest, and season with salt and pepper to taste, about 1/8 to 1/4 teaspoon of each in bowl. Set aside. Brush the zucchini with oil, and season with salt and pepper.

6. Oil the grill grates. Grill the pork until lightly charred and cooked through, about 2 minutes per side. Transfer to serving platter, tent loosely with foil to keep them warm while cooking the zucchini.

7. Place the zucchini on the grill, cut-side down, and grill about 3 minutes. Turn and grill an additional 2 to 3 minutes or until just tender. Serve the pork with the zucchini, topping both with butter.

- Adapted from Cook's Country magazine

Per serving: 301 calories (59 percent from fat), 20 g fat (10 g saturated fat), 5 g carbohydrates, 26 g protein, 591 mg sodium, 11 mg cholesterol, 2 g fiber.