Grecian Pork Tenderloin Salad

This succulent pork tenderloin also stands alone as an easy 5-ingredient entrée.

Yield: 4 servings
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 256
  • Calories from fat: 0.0%
  • Fat: 8g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 30.6g
  • Carbohydrate: 16g
  • Fiber: 3.3g
  • Cholesterol: 82mg
  • Iron: 3.4mg
  • Sodium: 197mg
  • Calcium: 186mg

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
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