Grecian Pork Tenderloin Salad Recipe

Name: Grecian Pork Tenderloin Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 155u00b0, turning occasionally. Remove from grill; let stand 10 minutes or until thermometer registers 160u00b0. 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

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 tablespoons red wine vinegar, 1 1/2 teaspoons olive oil, 1 teaspoon chopped fresh oregano, 1 garlic clove, crushed, and more.

Yes, Grecian Pork Tenderloin Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grecian Pork Tenderloin Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions