|1 pounds||Pork tenderloin|
|1 teaspoon||Chopped fresh oregano|
|1½ tablespoon||Red wine vinegar|
|1½ teaspoon||Olive oil|
|1||Clove garlic, crushed|
|1½ cup||Peeled sliced cucumber, divided|
|1 tablespoon||Fresh dillweed|
|8 ounces||Plain nonfat yogurt, (1 carton)|
|Vegetable cooking spray|
|4 cups||Tightly packed torn romaine lettuce|
|½ cup||Thinly sliced onion, separated into rings|
|½ cup||Thinly sliced radishes|
|2 tablespoons||Crumbled feta cheese|
|2 teaspoons||Chopped fresh mint|
|2 mediums||Unpeeled ripe tomatoes, each cut into 8 wedges|
|1 medium||Green bell pepper, cut crosswise into 12 rings|
|8||Pitted whole ripe olives|
Trim fat from pork.
Combine oregano, vinegar, oil, and garlic in a large zip-top heavy-duty plastic bag. Add the pork; seal bag, and marinate in refrigerator for 30 minutes, turning bag occasionally.
Position knife blade in food processor bowl; add ½ cup cucumber, dillweed, and yogurt. Process 10 seconds or until smooth, scraping sides of processor bowl once; set aside. Remove pork from bag, reserving marinade. Coat grill rack with cooking spray, and place on grill over medium-hot coals. Place pork on rack. Cover and cook 30 minutes or until meat thermometer registers 160 degrees, turning pork occasionally and basting with reserved marinade. Thinly slice pork, and set aside. Yield: 4 servings.
Per serving: 241 Calories; 8g Fat (29% calories from fat); 30g Protein; 13g Carbohydrate; 78mg Cholesterol; 230mg Sodium Serving Ideas : Serve immediately.
NOTES : To serve, divide lettuce among 4 serving plates; top each with one-fourth of remaining cucumber, onion, and next 6 ingredients. Divide pork evenly among plates. Top each lettuce portion with ¼ cup plus 2 tablespoons yogurt dressing.
Recipe by: Cooking Light, May 1994, page 147 Posted to MC-Recipe Digest V1 #416 by igor@... on Jan 28, 1997.
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