1 pork tenderloin
1/4 cup extra virgin olive oil
2 Tablespoons chopped fresh oregano
2 garlic cloves, mashed to a paste
Salt and pepper
1 cup greek yogurt
Combine all ingredients and marinate overnight. Let stand room temperature before grilling.
1 package, thickly sliced
Heat olive oil in a skillet. Sear cheese until brown on both sides.
1/4 cup apple cider vinegar
1/4 cup fresh orange juice
2 Tablespoons honey
1 Tablespoon tahini
1 clove garlic
1 teaspoon kosher salt
4 Tablespoons mint
1/2 cup olive oil
Combine all ingredients except the olive oil in a blender. Slowly drizzle in oil to emulsify.
2 radishes, thinly sliced
2 cups micro greens
Combine radishes and micro greens in a bowl. Toss with salt and olive oil.
Grill pork 5-7 minutes per side, let rest about 10 minutes.
Place a square of the hulloumi on each plate. Slice the pork into one inch pieces and
top the cheese with a few slices of the pork. Garnish with the salad. Drizzle with the
Enjoy with 2016 Westrey Willamette Valley Chardonnay
Executive Chef Abby McManigle, Brooks Winery