Recipe - Grecian Pork Tenderloin Salad

1 pound Pork tenderloin
1 teaspoon Chopped fresh oregano
1 One half tablespoon Red wine vinegar
1 One half teaspoon Olive oil
1 Clove garlic, crushed
1 One half cup Peeled cut or sliced up cucumber,
divided
1 tablespoon Fresh dillweed
8 ounce Plain nonfat yogurt, (1
carton)
Vegetable cooking spray
4 cup Tightly packed torn romaine
lettuce
One half cup Thinly cut or sliced up onion,
separated into rings
One half cup Thinly cut or sliced up radishes
2 tablespoon Crumbled feta cheese
2 teaspoon Chopped fresh mint
2 md Unpeeled ripe tomatoes, each
cut into 8 wedges
1 md Green bell pepper, cut
crosswise into 12 rings
8 Pitted whole ripe olives

Trim fat from pork.

Combine oregano, vinegar, oil, and garlic in a large ziptop heavyduty
plastic bag. Add the pork; seal bag, and marinate in refrigerator for 30
minutes, turning bag occasionally.

Position knife blade in food processor bowl; add One half cup cucumber,
dillweed, and yogurt. Process 10 seconds or until smooth, scraping sides of
processor bowl once; set aside.

Remove pork from bag, reserving marinade. Coat grill rack with cooking
spray, and place on grill over mediumhot coals. Place pork on rack. Cover
and cook 30 minutes or until meat thermometer registers 160 degrees,
turning pork occasionally and basting with reserved marinade. Thinly slice
pork, and set aside. Yield: 4 servings.

Per serving: 241 Calories; 8g Fat (29% calories from fat); 30g Protein; 13g
Carbohydrate; 78mg Cholesterol; 230mg Sodium

Serving Ideas : Serve immediately.

NOTES : To serve, divide lettuce among 4 serving plates; top each with
onefourth of remaining cucumber, onion, and next 6 ingredients. Divide
pork evenly among plates. Top each lettuce portion with One fourth cup plus 2
tablespoons yogurt dressing.

Recipe by: Cooking Light, May 1994, page 147

Posted to MCRecipe Digest V1 #416 by igor@digex.net on Jan 28, 1997.