Greek · Dinner
Grilled Pork Skewer Salad
Grilled pork tenderloin skewers marinated in lemon, oregano, garlic and olive oil, served over mixed greens, cucumber, tomato and cannellini beans with feta cheese and kalamata olives, finished with a yogurt-herb dressing.
$7
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
536Calories
54.2gProtein
21.7gFat
29.5gCarbs
6.2gSugar
8.6gFiber
1041mgSodium
143mgChol
7.1gSat Fat
1421mgPotassium
255mgCalcium
4.7mgIron
1.2mcgVitamin B12
21mgVitamin C
Goes well with
Assyrtiko or Sauvignon Blanc
local
Greek Coffee (Ellinikós Kafés)
international
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut pork tenderloin into 1-inch cubes. Mince garlic and whisk with lemon juice, olive oil, oregano and red wine vinegar for marinade.
2
Marinate
Pour marinade over pork cubes on skewer. Cover and refrigerate 30 minutes.
3
Grill
Heat grill pan to medium-high. Cook skewer 10–12 minutes, turning every 2–3 minutes, until charred and internal temperature reaches 145°F.
4
Toss
Combine cannellini beans, cucumber, tomato, red onion and mixed greens with salt and pepper.
5
Whisk
Combine yogurt, lemon juice, olive oil and oregano into a smooth dressing.
6
Plate
Arrange salad on plate. Top with grilled pork skewer, feta and kalamata olives. Drizzle dressing over surface.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g pork tenderloin
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp oregano-dried
- 2 tsp2 tsp red wine vinegar
- 180g180g cannellini bean
- 5 oz140g cucumber
- 5 oz140g tomato
- 11 red onion
- 3 oz80g mixed greens
- 2 oz56g feta cheese
- 1212 kalamata olives
- 4 tbsp60g plain yogurt
- 2 tsp2 tsp lemon juice
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp oregano-dried
