Grecian Pork Tenderloin Salad

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

Preparation

1. 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. 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. 3. Prepare grill.
4. 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. 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