Created by ellie on January 31, 2020
Step 1: In a skillet over medium high heat add the zucchini, 2 tablespoons of the tomato oil, shallot, 1 teaspoon salt, garlic and 1/4 teaspoon pepper and cook for 10-15 minutes or until zucchini is tender and browned. Transfer to a serving dish and set aside.
Step 2: Pat pork dry and sprinkle with the lemon zest, dried oregano, 1 1/2 teaspoons salt and 1 teaspoon pepper. In the empty skillet (the same one used to cook the zucchini) over medium high heat add 1 tablespoon tomato oil and add the pork and cook for 8-10 minutes, turning every few minutes; transfer to cutting board; tent with foil and let rest for 5 minutes.
Step 3: Add feta, fresh oregano, sun-dried tomatoes and lemon juice to the zucchini and toss.
Step 4: Slice pork and serve with salad.