Name: Grilled Pork Tenderloin with Greek Salad
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4
Cuisine: Greek
Ingredients: 800 g pork tenderloin; 0.5 tsp salt; 0.25 tsp pepper; 1 tbsp neutral oil; 3 pcs tomato; 8 pcs cherry tomato; 0.5 pcs red onion; 1 pcs cucumber; 150 g kalamata olive; 2 tbsp olive oil; 1 tbsp dried oregano; 200 g feta cheese; 65 g romaine lettuce

UntrainedChef

Tips from the kitchen

Pull the pork off the grill at 65 °C for medium and let it rest a full 10 minutes. Skip the rest and all the juice runs out the second you slice it.
Get good colour on the tenderloin over direct heat first, then move it to indirect. Leave it over direct the whole time and the outside burns before the middle is done.
Scraping the soft seeds out of the cucumber keeps the salad from going watery as it sits. A teaspoon works fine for this.
Mix the salad with the oil and oregano a few minutes before serving so the onion mellows and the oregano wakes up, but don't add the feta until it's on the platter or it turns to mush.
Slice the rested pork against the grain. The pieces stay tender instead of stringy.

Ways to vary it

Swap the romaine for a handful of baby spinach if that's what you have. It works the same way as a base under the salad.
Throw in some thinly sliced green pepper with the tomatoes for a more classic Greek mix. Optional, but it adds a bit of crunch.
If you'd rather cook indoors, the tenderloin does well in a hot pan and then finished in the oven at the same temperatures.

Storage & leftovers

The pork keeps 3 days in the fridge in a sealed container, and it's good cold in a sandwich or sliced over leftover salad. The dressed salad goes soft after a day, so keep any extra undressed if you can. Reheat the pork gently in a low oven or a pan with a splash of water so it doesn't dry out, and never freeze the salad.