Grecian Pork Tenderloin Salad

Recipe Ingredients

1 lb	454g / 16oz	Pork tenderloin
1 teaspoon	5ml	Chopped fresh oregano
1 1/2 tablespoons	22ml	Red wine vinegar
1 1/2 teaspoons	7.5ml	Olive oil
1		Garlic - crushed
1 1/2 cups	355ml	Peeled sliced cucumber - divided
1 tablespoon	15ml	Fresh dillweed
8 oz	227g	Plain nonfat yogurt - (1 carton)
		Vegetable cooking spray
4 cups	948ml	Torn romaine lettuce - tightly packed
1/2 cup	31g / 1.1oz	Onion - thinly sliced separated into rings
1/2 cup	118ml	Radishes - thinly sliced
2 tablespoons	30ml	Feta cheese - crumbled
2 teaspoons	10ml	Fresh mint - chopped
2 teaspoons	10ml	Unpeeled ripe tomatoes (medium) cut into 8 wedges
1		Green bell pepper (medium) cut crosswise into 12 rings
8		Ripe olives - pitted

Recipe Instructions

Trim fat from pork.

Combine oregano, vinegar, oil, and garlic in a large zip-top heavy-duty plastic bag.

Add the pork; seal bag, and marinate in refrigerator for 30 minutes, turning bag occasionally.

Position knife blade in food processor bowl; add 1/2 cup cucumber, dillweed, and yogurt. Process 10 seconds or until smooth, scraping sides of processor bowl once; set aside.

Remove pork from bag, reserving marinade. Coat grill rack with cooking spray, and place on grill over medium-hot coals. Place pork on rack.

Cover and cook 30 minutes or until meat thermometer registers 160 degrees, turning pork occasionally and basting with reserved marinade. Thinly slice pork, and set aside. Yield: 4 servings.

Serving Ideas : Serve immediately.

Source:
Cooking Light, May 1994, page 147

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