Greek Salad with Grilled Pork
Makes 4 servings.
For the pork:
1 pork tenderloin, trimmed
2 garlic cloves, minced
1 Tablespoon Italian parsley, chopped
2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 Tablespoons extra-virgin olive oil
For the dressing:
1 Tablespoon balsamic vinegar
3 Tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
For the Salad:
6 generous cups of mixed greens
1/4 cup thinly sliced red onion
1 medium tomato, sliced
1/4 cup Kalamata olives, pitted and coarsely chopped
1/3 cup feta, crumbled
Prepare a grill.
In a medium bowl, combine the garlic, parsley, thyme, rosemary, salt, pepper and 2 tablespoons olive oil. Rub mixture all over pork tenderloin. Grill pork tenderloin for about 25-30 minutes, turning halfway through, or until cooked through. Remove from grill, tent with foil and let rest for 5 minutes.
Meanwhile, in a small bowl, whisk together the balsamic vinegar and olive oil. Season to taste with salt and freshly ground black pepper.
In a large bowl, toss the greens with the onions, tomatoes, and olives. Drizzle half the dressing over the greens and toss to coat. Add more dressing if needed, just until the greens are lightly coated with dressing (do not add too much or the greens will get "soggy").
Slice the pork tenderloin into 1/4 inch slices.
Divide the greens among 4 salad plates. Top each serving with 3-4 slices of pork tenderloin and crumble feta over the top.