Preheat grill to high, combine garlic, oil, marjoram or oregano, salt and pepper in a medium bowl. Rub 1 teaspoon of the mixture into both sides of pork. Transfer 1 tablespoon of the mixture to a large bowl and whisk in vinegar until combined. Add potatoes, bell pepper and onion to the medium bowl; toss to coat. Oil the grill rack, reduce heat to medium and grill the potatoes, turning often until tender 15-20 minutes. Thread the onion and pepper chunks onto two 10-inch skewers. Gill, turning often until charred in spots and tender 10-15 minutes. Grill the pork, turning once 6-8 minutes total. Add the grilled vegetables to the bowl with the reserved dressing along with feta and olives; toss to coat. Serve the pork with the salad.
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|Serving Size: 1 Serving (1549g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 180 (14%)|
|Amt Per Serving||% DV|
|Total Fat 20g||27 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 93.1mg||29 %|
|Sodium 771.5mg||27 %|
|Potassium 5775.3mg||152 %|
|Total Carbohydrate 211.9g||62 %|
|Dietary Fiber 27.6g||110 %|
|Sugars, other 184.3g|
|Protein 61g||87 %|
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Calories per serving: 1248
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