Pork Tenderloin Marinated in Garlic, Lemon and Oregano with Greek Salad

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4 cloves garlic, chopped

1 lemon, zested and juiced

2 tablespoons chopped oregano leaves, plus more for garnish

1/2 cup canola oil

1 1/2 pounds pork tenderloin

Salt and freshly ground black pepper

1 head radicchio, cut into quarters

2 beefsteak tomatoes, cut into wedges

1/4 cup red wine vinegar

1 heaping tablespoon Dijon mustard

1 tablespoon anchovy paste

Honey

1/2 cup extra-virgin olive oil

2 cups baby arugula

1 English cucumber, cut into big hunks

1 cup pitted kalamata olives

1 tablespoon capers

1/4 pound Greek feta, crumbled