Grecian Pork Tenderloin Salad

Ingredients

• 1.5 cups cucumber divided peeled sliced
• 2 tablespoons feta cheese crumbled
• 1 tablespoon optional: dill fresh chopped
• 2 teaspoons mint leaves fresh chopped
• 1  garlic clove crushed
• 1  bell pepper green
• 1 pound pork tenderloin trimmed
• 1.5 teaspoons olive oil 
• 8  olives pitted ripe
• 0.5 cup onion separated thinly sliced
• 1 teaspoon oregano fresh chopped
• 0.5 cup radishes thinly sliced
• 1.5 tablespoons red wine vinegar 
• 4 cups tightly torn romaine lettuce packed
• 2  tomatoes cut into 8 wedges
• 8 ounce carton yogurt plain fat-free

Equipment

• food processor
• bowl
• grill
• kitchen thermometer
• ziploc bags

Directions

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.
5. Place on a grill rack coated with cooking spray. Cover and grill 25 minutes or until a meat thermometer registers 155, turning occasionally.
6. Remove from grill; let stand 10 minutes or until thermometer registers 16
7. Cut into thin slices.
8. 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.
9. carbo rating: 13