1 1/2 pounds pork cutlets (about 1/4-inch thick)
1/4 cup corn oil
1 teaspoon grated lime peel
1/4 cup lime juice
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 large onions, sliced 1/4-inch thick (about 2 cup)

Cut pork cutlets in half. Pound between wax paper to 1/8-inch thickness.

In shallow baking dish, stir corn oil, lime peel and juice, garlic, cumin, oregano and pepper until blended. Add pork and onion slices; turn to coat. Cover; refrigerate several hours or overnight.

Remove pork and onions from marinade. Grill or broil 4-inches from heat, 6 to 8 minutes or until tender and lightly browned.

Makes 8 servings.