This succulent pork tenderloin also stands alone as an easy 5-ingredient entrée.
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
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
How to Make It
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.
Place 1/2 cup cucumber, dill, and yogurt in a food processor; process 10 seconds or until smooth, scraping sides of processor bowl once.
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.
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.
carbo rating: 13
The Complete Step-by-Step Low Carb Cookbook
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.