You can substitute chicken or shrimp here.
Ingredients:
1 1/2 pound pork tenderloin, trimmed 1/3 cup plus 2 tsp. extra-virgin olive oil Salt and pepper 1/3 cup chopped fresh basil 2 tablespoons fresh lemon juice 1 clove garlic, minced 1/2 teaspoon lemon zest 1 cup crumbled feta One-half red onion, thinly sliced 2 cups chopped tomatoes 1 large cucumber, cut into 1/2-inch chunks 2/3 cup pitted Kalamata olives, halved
Preparation:
Preheat grill.
Rub tenderloin with 2 teaspoons olive oil and season with salt and pepper. Cook over the hottest part of the grill until all sides are seared, then move to lower heat and cook until temperature reaches 145 degrees. Remove from grill, cover and let rest while you make the salad.
In a large bowl, make the vinaigrette by combining basil, lemon juice, garlic, lemon zest, and 1/4 teaspoon each salt and pepper. Slowly whisk in the remaining 1/3 cup oil. Set aside 2 tablespoons of the vinaigrette in a small bowl.
Add the feta, tomatoes, cucumber, onion and olives to the large bowl of vinaigrette. Toss everything to coat. Slice pork tenderloin. Divide the salad among four serving plates, top with pork and drizzle with the reserved vinaigrette.