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Serves 4

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.

Hulloumi:
1 package, thickly sliced
Olive oil
Heat olive oil in a skillet. Sear cheese until brown on both sides.

Citrus-Tahini Vinaigrette:
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.

Salad:
2 radishes, thinly sliced
2 cups micro greens
Salt
Olive oil
Combine radishes and micro greens in a bowl. Toss with salt and olive oil.

Pork:
Grill pork 5-7 minutes per side, let rest about 10 minutes.

Serving:
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
tahini vinaigrette.

Enjoy with 2016 Westrey Willamette Valley Chardonnay
Executive Chef Abby McManigle, Brooks Winery