Ingredients
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1 to 1 1/4 poundsSmithfield Pork Tenderloinsee savings
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8 cupsspring lettuce mixsee savings
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1/2 cupthinly sliced cucumberssee savings
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1/2 cupcrumbled feta cheesesee savings
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1/3 cupthinly sliced red onionsee savings
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1/3 cuppitted kalamata olivessee savings
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Greek Dressingsee savings
Greek Dressing
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2 tablespoonslemon juicesee savings
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2 teaspoonswhite wine vinegarsee savings
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2 teaspoonsDijon mustardsee savings
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1/2 teaspoondried oreganosee savings
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1/2 teaspoonsaltsee savings
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1/4 teaspoonfreshly ground peppersee savings
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1/2 cupextra-virgin olive oilsee savings
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Directions
1.
Preheat grill to medium-high heat (350 to 400 degrees). Grill pork, covered, until a meat thermometer inserted in thickest portion of tenderloins registers 155 degrees, about 10 minutes on each side. Remove from grill; let stand 10 minutes before cutting into slices.
2.
Toss lettuce and cucumbers with half of Greek dressing in a large bowl; divide on serving plates. Arrange feta, sliced onion, and olives on salads. Top with tenderloin slices, dividing evenly. Drizzle with remaining salad dressing.
For Dressing:
Combine lemon juice, vinegar, Dijon, oregano, salt, and pepper in a small jar; shake to blend. Add olive oil and shake to blend. Shake again before serving.
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