Meat/Fish: Grecian Pork Tenderloin Salad
Source of Recipe
Cooking Light, May 1994, page 147
List of Ingredients
1 pound pork tenderloin
1 teaspoon chopped fresh oregano
1 1/2 tablespoons red wine vinegar
1 1/2 teaspoons olive oil
1 clove garlic -- crushed
1 1/2 cups peeled sliced cucumber -- divided
1 tablespoon fresh dill weed
8 ounces plain nonfat yogurt -- (1 carton)
Vegetable cooking spray
4 cups tightly packed torn romaine lettuce
1/2 cup thinly sliced onion
separated into rings
1/2 cup thinly sliced radishes
2 tablespoons crumbled feta cheese
2 teaspoons chopped fresh mint
2 medium unpeeled ripe tomatoes
cut into 8 wedges
1 medium green bell pepper
cut crosswise into 12 rings
8 pitted whole ripe olivesRecipe
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, dill weed, 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 160ºF, turning pork occasionally and basting with reserved marinade. Thinly slice pork, and set aside. Yield: 4 servings.
NOTES : To serve, divide lettuce among 4 serving plates; top each with one-fourth of remaining cucumber, onion, and next 6 ingredients. Divide pork evenly among plates. Top each lettuce portion with 1/4 cup plus 2 tablespoons yogurt dressing.
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