Grilled Pork Tenderloins with Bell Pepper and Feta Salad | RICARDO

Ingredients

• 1 orange, zest finely grated and juiced
• 3 tbsp (45 ml) olive oil
• 1 tbsp (15 ml) white wine vinegar
• 1 tbsp oregano leaves, finely chopped, plus more for serving
• 1 garlic clove, finely grated
• 2 red bell peppers, halved and seeded
• 2 pork tenderloins, about 3/4 lb (340 g) each
• 1 cup (120 g) feta cheese, crumbled
• 1/4 cup (45 g) roasted almonds, chopped
• 1/4 cup (45 g) pitted green olives, chopped (optional)
• 2 cups (50 g) arugula