Greek Pork Cutlets

1 pork tenderloin (1 pound)
1 small onion, chopped
2 tablespoons lemon juice
1 tablespoon minced fresh parsley
2 garlic cloves, minced
3/4 teaspoon dried thyme
1/8 teaspoon pepper
1 small tomato, seeded and chopped
2/3 cup reduced-fat plain yogurt
1/2 cup chopped seeded cucumber
1 tablespoon finely chopped onion
1/2 teaspoon lemon juice
1/8 teaspoon garlic powder
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Nutritional Facts
3 ounces cooked pork with 1/4 cup sauce equals 177 calories, 5 g fat (2 g saturated fat), 66 mg cholesterol, 114 mg sodium, 8 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable

Cut pork into eight slices; flatten to 1/2-in. thickness. In a large resealable plastic bag, combine the onion, lemon juice, parsley, garlic, thyme and pepper; add pork. Seal bag and turn to coat; refrigerate for 4 hours or overnight. In a small bowl, combine the cucumber sauce ingredients. Cover and refrigerate until serving.
Drain pork and discard marinade. Place on a broiler pan coated with cooking spray. Broil 4 in. from the heat for 6-8 minutes on each side or until juices run clear. Serve with cucumber sauce. Yield: 4 servings.

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