¾ cup plain whole-milk Greek yogurt 2 tablespoons red wine vinegar 2 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh oregano 3 medium garlic cloves, finely grated Kosher salt and ground black pepper 1¼-pound pork tenderloin, trimmed of silver skin, halved lengthwise and cut into 1-inch chunks 8 Campari or cocktail tomatoes (about 1½ inches) OR 1 medium zucchini, halved lengthwise and cut into ½-inch pieces OR a combination
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