Before starting, preheat the oven to 450 ̊F. Wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with chicken salt and pepper, then toss to coat. Roast in the middle of the oven, tossing halfway through, until golden-brown, 25-28 min. (NOTE: As soon as potatoes are done, proceed with step 5.)

Meanwhile, cut one cucumber into 1/4-inch rounds (two for 4 ppl). Grate remaining cucumber. Roughly chop olives. Halve tomatoes. Peel, then mince or grate garlic. Add grated cucumber, tzatziki and half the garlic to a small bowl. Season with pepper, then stir to combine.

Pat pork dry with paper towels. Add pork, 1 tbsp oil (dbl for 4 ppl) and Dill-Garlic Spice Blend to a medium bowl. Season with salt and pepper, then toss to coat. Add pork to one side of the grill. Close lid and grill, flipping once, until cooked through, 4-6 min per side.**

When pork is done, add vinegar, 2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add cucumber rounds, spring mix, tomatoes, olives and feta. Toss to combine.

Add 1 tbsp butter (dbl for 4 ppl) and remaining garlic to another medium bowl. Add hot potatoes. Toss until butter is melted and potatoes are coated

Divide pork, salad and potatoes between plates. Serve tzatziki on the side for dipping.