Pork Souvlaki Salad with Black Pepper Tzatziki


  • 4 Tbs. extra-virgin olive oil; more for the pan
  • 3 Tbs. red wine vinegar
  • 3 large cloves garlic, minced
  • 1 tsp. dried oregano
  • 1-½ lb. pork tenderloin, cut into 20 rounds (about ½ inch thick)
  • ¾ cup plain Greek yogurt
  • ½ English cucumber, peeled, grated, excess liquid squeezed out
  • + 5 more ingredients
    • 1 Tbs. fresh lemon juice; more as needed
    • Kosher salt and coarsely ground black pepper
    • 8 cups mixed baby greens
    • 1 cup grape tomatoes, halved
    • ½ cup crumbled feta

Prepare a grill for direct grilling over medium-high heat (about 400°F). In a medium bowl, combine 1 Tbs. of the oil, 2 Tbs. of the vinegar, a third of the garlic, and the oregano. Add the pork, toss to coat, and let sit at room temperature for 10 minutes. Meanwhile, in a small bowl, stir toge...

View full recipe at SpringPad


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