Ingredients

• 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

Directions

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.