In a bowl, toss the pork with the garlic, oregano, orange zest and juice. Leave to marinate for 10 minutes.
Thread the pork, tomato halves and onion wedges onto skewers until all the pork is used up (reserve the leftover veg for the salad). Brush with olive oil and barbecue (or grill) for 8-10 minutes, turning once or twice, until cooked through.
For the salad, combine the olives, spinach, feta and leftover veg. Mix the oil and vinegar, season and drizzle over the salad. Serve with the skewers.
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