Ingredients
Ingredients scaled to: 1 serving
1 tbsp Lemon juice (15.3 grams)
2 2/3 tbsp Olive oil (36 grams)
3/4 clove Garlic (minced) (2.3 grams)
1/2 tsp Paprika (1.1 grams)
1/16 tablespoon Oregano (0.45 grams)
1/4 tsp Coriander leaf (ground) (0.15 grams)
8 oz Pork tenderloin (cut into half inch slices) (227 grams)
1/2 tbsp Butter (7.1 grams)
3 leaf, large Lettuce (45 grams)
1/4 serving Tzatziki (see below)
Directions
Directions are based on the original recipe of 4 servings
1. In small bowl, whisk together lemon juice, oil, and seasonings. Pour half the mixture into a larger bowl and toss pork in marinade, cover and refrigerate for 30 minutes or up to 1 day. Reserve remaining marinade in bowl
2. Preheat oven to 450. Line a baking sheet with aluminum foil. Place pork and marinade in which it was soaking on baking sheet. Dot the pork with butter Bake turning once, until pork turns golden around edges, about 25-30 minutes. Remove pork and toss in remaining marinade.
3. While pork is cooking, make pickled onions.
Ingredients:
▪ 1/2 red onion sliced thinly
▪ 1 tbsp lemon juice
▪ 1 1/2 red wine vinegar
▪ 1/4 tsp oregano
▪ 1/4 tsp sea salt
Toss onions with lemon juice, vinegar, oregano and salt. Allow to sit for 15 minutes until onions have shrunk and turned bright purple.
4. Divide pork Among lettuce leaves using 2-3 slices per leaf. Garnish with onions and tzatziki sauce.
5. Tzatziki Sauce Recipe:
Ingredients:
▪ 1/2 cup cucumber, peeled
▪ 1/2 tsp sea salt
▪ 1 cup plain Greek Yogurt
▪ 1 cup sour cream
▪ 2 tbsp fresh dill
▪ 1 tbsp fresh mint
▪ 1 tbsp lemon juice
▪ 1 clove garlic, minced
▪ 1/4 tsp black pepper
▪ 1/4 cup olive oil
▪ 1/4 cup slivered kalamata olives.
Directions:
Peel cucumber and scrape out seeds. Grate cucumber and then place in coriander to drain. Stir in salt and allow moisture to drip out, about 10-15 minutes. Wrap in paper towels and squeeze out excess water.
In another bowl, stir together salted cucumber, yogurt, sour cream, dill, mint, lemon juice, garlic and pepper. Taste and salt to tase. Add in olives and mix. Drizzle olive oil on top for garnish with additional mint.
Per serving: 712 Calories • 5.3g Carbs (1g Fiber) • 54.8g Fat • 48.9g Protein