Greek Salad with Oregano Grilled Pork

Name: Greek Salad with Oregano Grilled Pork
Yield: 4 servings
Ingredients: 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)

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

Yields 4 servings

Here’s a Greek salad with an added touch of nutrition. Made with pork marinated in a cream sauce and grilled to perfection, fresh and crispy vegetables, a creamy yogourt sauce and Canadian Feta. A lovely salad to enjoy on a warm summer night.

Ingredients

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)

READY FOR REWARDS?

Preparation

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).

Tips

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.