Place pork in a large resealable plastic bag set in a shallow dish. Place vinegar, lemon juice, garlic, oregano, dill, mint, salt, and red pepper in a blender. Blend until smooth. Slowly drizzle in olive oil. Reserve 2 tablespoons marinade for relish. pour remaining marinade over pork; seal bag. Marinate in refrigerator for 30 minutes.
Recipe
Author
Hy-Vee Monthly Ad
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Description
Go Greek or go home, right? This bold-flavored pork packs in a ton of flavor, making a simple side salad a nice option to round it out.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (1.2-lbs.) pork tenderloin | ||
| 2 tbsp. Hy-Vee Select red wine vinegar | ||
| 2 tbsp. fresh lemon juice | ||
| 1 clove(s) garlic, chopped | ||
| 2 tsp. fresh oregano, chopped, plus additional for garnish | ||
| 2 tsp. fresh dill, chopped, plus additional for garnish | ||
| 2 tsp. fresh mint, chopped, plus additional for garnish | ||
| 1 tsp. kosher salt | ||
| ½ tsp. Hy-Vee red pepper flakes | ||
| ½ c. Gustare Vita olive oil | ||
| 1 cucumber, seeded and chopped | ||
| 1 c. grape tomatoes, halved | ||
| 1 c. red onion, chopped | ||
| ½ c. Soiree crumbled feta cheese | ||
| ⅓ c. sliced Kalamata olives |
Things To Grab
- Large resealable plastic bag
- Shallow dish
- Blender
- Charcoal or gas grill
- Medium bowl
Directions
Drain pork; discard marinade. Preheat a charcoal or gas grill for indirect grilling over medium heat. Grill pork for 25 to 30 minutes, or until done (145 degrees). Remove pork from grill; let rest for 15 minutes.
Combine cucumber, tomatoes, red onion, feta, olives, and reserved marinade for relish. Cut pork into slices and serve topped with relish. Garnish with additional chopped herbs, if desired.
Nutrition facts
Servings
480 Calories per serving
Amounts Per Serving
- Total Fat: 35g
- Cholesterol: 105mg
- Sodium: 830mg
- Total Carbohydrates: 9g
- Protein: 33g
Daily Values
0%
Iron 15%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 15%
Recipe Source:
Hy-Vee Monthly Ad August 2018