Recipe Rescue: Pork Tenderloin Rolls Up With A Greek Salad!

Pork is definitely one of my favorite proteins. I like to make chops, roasts and ribs; occasionally you can sit down on a Sunday with us for some of the best sausage gravy and biscuits you've ever had. Today, I am taking this lean meat and putting it together with my favorite all time salad. Let's start chopping!

What You'll Need:

3 lb pork loin

2 Tbsp olive oil
1 garlic clove, grated
1 whole lemon, juiced
2 Tbsp oregano
s/p to taste
1 tsp chopped kalamata olives

1 English cucumber, chopped
4 Roma tomatoes, chopped
1 medium red onion, sliced
1/2 jar of pitted kalamata olives,
cut in half
1 Tbsp oregano
feta cheese
2 Tbsp olive oil
1 whole lemon, juiced
1-2 package(s) small flour tortilla's

mix together 2 Tbsp olive oil,
grated garlic, juice of one lemon,
2 tbsp oregano, s/p and 1 tsp chopped
kalamata olives in a zip lock baggie
and add pork loin. refrigerate for
1 hour.
after an hour brown pork loin in a skillet
and place in oven till internal temp is 145
degree's or cook on the grill (I prefer the grill)
after the pork has rested 5-7 mins
slice it thinly
put vegetables in large mixing bowl
with kalamata olives, toss, drizzle with
olive oil, toss again and top with
feta, oregano and lemon juice
warm tortilla's and wrap up the pork with the
Greek salad and that's dinner!