Grecian Pork Tenderloin Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This succulent pork tenderloin also stands alone as an easy 5-ingredient entrée. Ingredients:
1 1/2 tablespoons red wine vinegar |
1 1/2 teaspoons olive oil |
1 teaspoon chopped fresh oregano |
1 garlic clove, crushed |
1 pound pork tenderloin, trimmed |
1 1/2 cups sliced peeled cucumber, divided |
1 tablespoon chopped fresh dill |
1 (8-ounce) carton plain fat-free yogurt |
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 tomatoes, each cut into 8 wedges |
1 green bell pepper, cut crosswise into 12 rings |
8 pitted ripe olives |
Directions:
1. Combine first 4 ingredients in a large heavy-duty zip-top plastic bag; add pork, turning to coat. Seal bag, and marinate in refrigerator 30 minutes, turning bag occasionally.
2. Place 1/2 cup cucumber, dill, and yogurt in a food processor; process 10 seconds or until smooth, scraping sides of processor bowl once.
3. Prepare grill.
4. Remove pork from bag; discard marinade. Place on a grill rack coated with cooking spray. Cover and grill 25 minutes or until a meat thermometer registers 155°, turning occasionally. Remove from grill; let stand 10 minutes or until thermometer registers 160°. Cut into thin slices.
5. Divide lettuce among 4 plates; top evenly with remaining cucumber, onion, and next 6 ingredients. Top evenly with pork. Top each with 6 tablespoons dressing.
6. carbo rating: 13
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