Give classic Greek salad a boost with succulent grilled pork and a tasty creamy dressing- and marinade-in-one. Chop the vegetables while the pork marinates for a quick meal on a hot summer’s evening. Leftovers are terrific for lunch!
- Prep: 15 min
- Cooking: 6 min - 8 min
- Refrigeration: 15 min
- 1 garlic clove minced
- 1 1/2 tsp (7 mL) dried oregano
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 1 cup (250 mL) 18 % cream
- 2 tbsp (30 mL) freshly squeezed lemon juice
- 1 lb (450 g) pork tenderloin or boneless pork loin chops cut into 1/2-inch (1 cm)
- 1/4 cup (60 mL) plain Greek yogurt or drained yogurt
- 2 stalks celery diced
- 1 red bell pepper diced
- 1/2 English cucumber or 2 Lebanese cucumber diced
- 1/4 red onion chopped
- 6 cups (1.5 L) torn romaine lettuce
- 1/4 cup (60 mL) crumbled Canadian Feta cheese
- 12 black olives
- Chopped fresh mint (optional)
In a measuring cup or bowl, whisk together garlic, oregano, salt, pepper and cream. Gradually whisk in lemon juice (mixture will thicken).
Place pork in a re-sealable plastic bag or shallow dish. Add 1/3 cup (80 mL) of the cream mixture; turn to coat pork well. Seal bag or cover dish and refrigerate for at least 15 min or up to 1 day. Cover remaining cream mixture separately and refrigerate until serving.
Preheat barbecue grill to medium heat. Remove pork from marinade; discard marinade. Place pork on greased grill, cover and grill, turning once, for 3 to 4 min per side or until just a hint of pink remains in pork. Let rest for 5 min.
Whisk Greek yogurt into reserved cream mixture for dressing. In a large bowl, combine celery, red bell pepper, cucumber and onion; pour in half of dressing and toss to coat.
Divide lettuce among serving plates; top with vegetable mixture, then pork. Drizzle with remaining dressing; sprinkle with Feta cheese, olives and mint (if using).
To broil the pork instead of grilling, preheat broiler with rack 4 inches (10 cm) from heat. Place pork on a broiler pan or non-stick baking sheet; broil for 3 to 4 min per side, turning once.
To plan leftovers for lunch, you can toss the salad and cooked pork with half of the dressing and refrigerate in an airtight container for up to 1 day. Add remaining dressing up to 4 hours ahead.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||16 % / 181 mg|
|Vitamin B6:||69 %|
|Vitamin C:||79 %|