4 ounces feta cheese, crumbled, divided
1 tablespoon lemon juice
1/3 cup buttermilk
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1 tablespoon extra-virgin olive oil
Ground black pepper
Two 6-inch whole-wheat pita pockets
Olive oil cooking spray
1-pound pork tenderloin, trimmed
3 cups arugula
½ cup thinly sliced red onion
½ cup fresh mint leaves
½ cup fresh cilantro leaves
2 cups cubed and seeded watermelon
1 cup cubed seedless cucumber
1. Heat the grill to medium. Heat the oven to 400 F.
2. While the grill and oven are heating, in a blender combine half of the feta, the lemon juice, buttermilk and olive oil. Blend until smooth. Season with pepper, then stir in the remaining feta. Set aside.
3. Split each pita pocket into 2 rounds. Spray the rough sides of each round lightly with the cooking spray, then sprinkle lightly with salt. Cut each round into eight triangles. On a rimmed baking sheet arrange the triangles in a single layer. Bake on the middle shelf of the oven until golden and crisp, about eight minutes. Set aside to cool.
4. Spray the pork with the olive oil spray, then season it lightly with salt and pepper. Grill it directly over the heat, turning it a quarter turn at a time, until a thermometer inserted at the thickest part registers 140 F to 145 F for medium, about six minutes per side. Transfer the pork to a plate, cover it loosely with foil and let it rest for 10 minutes.
5. In a large bowl, combine the arugula, onion, mint, cilantro, watermelon and cucumber.
6. Place a mound of the salad on each of four plates. Slice the pork crosswise into rounds ½-inch thick and arrange a quarter of the slices on top of each mound of salad. Drizzle the dressing on top of the pork, then divide the pita croutons between the plates. Serve immediately.
Nutrition information per serving: 370 calories; 120 calories from fat (32 percent of total calories); 13 g fat (6 g saturated; 0 g trans fats); 100 mg cholesterol; 31 g carbohydrate; 4 g fiber; 10 g sugar; 33 g protein; 820 mg sodium.
Sara Moulton, The Associated Press