Pork Gyros with Yogurt-Tomato Sauce

Total Time:
4 hr 30 min
15 min
4 hr
15 min

4 servings

  • 1/4 cup olive oil
  • 1/4 cup dry red wine
  • 4 cloves garlic, chopped
  • 1 tablespoon finely chopped fresh oregano, plus more oregano for garnish
  • 2 (1-pound) pork tenderloins
  • Salt and freshly ground black pepper
  • Yogurt-Tomato Sauce, recipe follows
  • 4 grilled pita pockets, for serving
  • Mesclun greens or baby spinach, for serving
  • Thinly sliced red onions, for serving
  • Whisk together oil, wine, garlic and oregano in a baking dish. Add the pork and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.

  • Preheat grill to high.

  • Remove pork from marinade and season with salt and pepper. Grill until golden brown on all sides and cooked to an internal temperature of 150 degrees F. Let rest 5 minutes and slice into 1/4-inch thick slices.

  • Build gyros by drizzling each pita with the yogurt sauce, then adding mesclun, onion, and meat. Drizzle with more sauce and garnish with oregano.

Yogurt-Tomato Sauce:
  • 1 pint Greek yogurt

  • 2 cloves garlic, finely chopped

  • 1 plum tomato, seeded and finely diced

  • 2 tablespoons capers, drained

  • 1 tablespoon finely chopped fresh oregano leaves

  • 1 tablespoon red wine vinegar

  • 1 tablespoon lemon juice

  • Salt and freshly ground black pepper

  • Combine all the ingredients, cover, and let sit in the refrigerator for at least 30 minutes before serving.

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