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Grecian Pork Tenderloin Salad

Yield 4 servings
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

Nutrition Information

  • calories 256
  • caloriesfromfat 0.0 %
  • fat 8 g
  • satfat 2.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 30.6 g
  • carbohydrate 16 g
  • fiber 3.3 g
  • cholesterol 82 mg
  • iron 3.4 mg
  • sodium 197 mg
  • calcium 186 mg

How to Make It

  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

The Complete Step-by-Step Low Carb Cookbook