Big, juicy pieces of oven-roasted pork tossed over a bed of toasted pita chips, drizzled with a creamy sauce of feta and yogurt and topped with a Mediterranean garnish of tomatoes, cucumbers and olives. You can also save this one for a whip-together-in-no-time weeknight meal.
Courtesy of Bonnie Mo.
Sauce (adapted from Mark Bittman)
Combine lemon juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag. Place tenderloin in the bag and seal. Set aside to marinate for at least 30 minutes.
Preheat oven to 425°F (220ºC). Brush marinade off of tenderloin, but do not rinse. In large non-stick skillet, heat oil over medium-high heat and brown pork on all sides. Transfer to a foil-lined baking sheet and bake until just a hint of pink remains inside, about 10 minutes. Transfer to cutting board, let stand for 5 minutes before slicing.
Heat oven to 350°F (180ºC). Arrange pita chips on a baking sheet and brush or drizzle with a tablespoon or two of olive oil. Warm for about 5 minutes.
Combine tomatoes, cucumber, olives with olive oil and season with lemon juice, salt and pepper. Set aside.
Meanwhile, in a blender or food processor, combine feta, yogurt, 1/4 cup olive oil, mint and zest and juice of lemon; sprinkle with salt and pepper. Blend or process until smooth.
Arrange chips on a serving plate and top with sauce, chopped tenderloin and tomato mixture and serve.