Categories: Grilling

Ingredients

• PORK:
• 1/4 cup garlic-infused oil
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound pork tenderloin, trimmed
• SALAD:
• 1 red bell pepper, coarsely chopped
• 1/2 hothouse cucumber, chopped
• 3 scallions, thinly sliced
• 1/4 cup 1/4 cup chopped fresh parsley

Directions

1. To prepare the pork: Combine the oil, lemon juice, oregano, salt, and black pepper in a small bowl. Coat the pork with 2 tablespoons of the mixture and marinate in the refrigerator for 1 to 2 hours.
2. To prepare the salad: Combine the bell pepper, cucumber, scallions, and parsley with the remaining oil mixture in a medium bowl. Cover and refrigerate until ready to serve.
3. Preheat a barbecue grill to medium-hot. Add the pork and brush with its marinade. Grill, turning 2 or 3 times, for 20 minutes or until nicely browned and an instant-read thermometer inserted in the center registers 155°F. Remove from the grill and let stand for 10 minutes.
4. Carve the pork into slices and serve with the salad.

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