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 160�F, 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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