Before starting, preheat the oven to 450˚F.Wash and dry all produce. Cut tomatoes into 1/2-inch pieces.Core, then cut pepper into 1/4-inch pieces.Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl). Drain, then roughly chop or tear olives into bite-sized pieces.

Add onions, vinegar, 2 tbsp (4 tbsp) water and 1/2 tbsp (1 tbsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat. Simmer, stirring often, until sugar dissolves and onions soften, 2-3 min. Remove from heat. Transfer onions, including pickling liquid, to a large bowl. Place in the fridge to cool.

On a separate cutting board, pat pork dry with paper towels. Season with salt and Lemon-Pepper Seasoning.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side. Transfer pork to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 10-12 min.** Transfer to a plate. Cover loosely with foil and set aside to rest for 2-3 min.

Meanwhile, remove the bowl with pickled onions from the fridge. Stir in 1 tbsp (2 tbsp) oil. Add spinach, peppers, tomatoes, olives and half the feta. Season with salt and pepper, then toss to combine.

Thinly slice pork. Divide salad and pork between plates. Top pork with yogurt sauce. Sprinkle remaining feta over top.