Grilled Medallions of Pork Tenderloin topped with a Mediterranean Greek salad

Ingredients:

• 8 oz. Pork tenderloin
• sea salt
• fresh cracked pepper
• 1 lemon, juiced
• 1 tbsp. Italian parsley, chopped
• 6 oz. Roasted red peppers, julienne
• 4 tbsp. Extra virgin olive oil
• 2 tbsp. Red wine vinegar
• 1 clove garlic, minced
• 100 gr. Feta cheese, crumbled
• 1 tbsp. Basil, chopped
• 1 tbsp. Oregano, chopped
• 200 ml. Artichokes, quartered
• 2 roma tomatoes, wedged
• 8 oz. Green beans, blanched
• 1/2 builb fennel, blanched
• 1/2 yellow pepper, julienne
• 100 ml. Pitted kalamata olives

Directions:

1. Preheat and season grill (oil lightly).
2. In a bowl place tenderloin, season, squeeze 1/2 lemon, and add Italian parsley. Set aside (portion pork into 4 slices).
3. Meanwhile in a large bowl simply add all the ingredients, season, and blend in olive oil and red wine vinegar.
4. Place medallions onto the grill, cook each side for approx. 4 minutes.
5. After 2 minutes shift the medallions a quarter turn to achieve a criss- cross marking.
6. Portion the salad into 4 small appetizer dishes, and place a tenderloin over top of salad.