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Receta Grecian Pork Tenderloin Salad
by Global Cookbook

Grecian Pork Tenderloin Salad
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Ingredientes

  • 1 lb Pork tenderloin
  • 1 tsp Minced fresh oregano
  • 1 1/2 Tbsp. Red wine vinegar
  • 1 1/2 tsp Extra virgin olive oil
  • 1 x Clove garlic, crushed
  • 1 1/2 c. Peeled sliced cucumber, divided
  • 1 Tbsp. Fresh dillweed
  • 8 ounce Plain nonfat yogurt, (1 carton) Vegetable cooking spray
  • 4 c. Tightly packed torn romaine lettuce
  • 1/2 c. Thinly sliced onion, separated into rings
  • 1/2 c. Thinly sliced radishes
  • 2 Tbsp. Crumbled feta cheese
  • 2 tsp Minced fresh mint
  • 2 med Unpeeled ripe tomatoes, each cut into 8 wedges
  • 1 med Green bell pepper, cut crosswise into 12 rings
  • 8 x Pitted whole ripe olives

Direcciones

  1. Trim fat from pork.
  2. Combine oregano, vinegar, oil, and garlic in a large zip-top heavy-duty plastic bag. Add in the pork; seal bag, and marinate in refrigerator for 30 min, turning bag occasionally.
  3. Position knife blade in food processor bowl; add in 1/2 c. cucumber, dillweed, and yogurt. Process 10 seconds or possibly till smooth, scraping sides of processor bowl once; set aside.
  4. Remove pork from bag, reserving marinade. Coat grill rack with cooking spray, and place on grill over medium-warm coals. Place pork on rack. Cover and cook 30 min or possibly till meat thermometer registers 160 degrees, turning pork occasionally and basting with reserved marinade. Thinly slice pork, and set aside.
  5. Yield: 4 servings.
  6. Serving Ideas : Serve immediately.
  7. NOTES : To serve, divide lettuce among 4 serving plates; top each with one-fourth of remaining cucumber, onion, and next 6 ingredients. Divide pork proportionately among plates. Top each lettuce portion with 1/4 c. plus 2 Tbsp. yogurt dressing.