Greek Salad Stuffed Pork Tenderloin | RICARDO

Ingredients

• 1 pork tenderloin, about 1 lb (454 g)
• ¼ cup (40 g) chopped red onion
• ¼ cup (40 g) chopped oil-packed sun-dried tomatoes
• 3 tbsp (35 g) chopped pitted kalamata olives
• 3 tbsp (25 g) crumbled feta cheese
• ½ tsp dried oregano
• 4 oz (115 g) feta cheese, sliced
• 2 tomatoes, quartered
• 1 small cucumber, sliced diagonally
• 1 small red onion, sliced into rings
• ¼ cup (50 g) pitted kalamata olives
• ¼ tsp dried oregano
• 3 tbsp (45 ml) olive oil
• 1 tbsp (15 ml) red wine vinegar
• Salt and pepper