Pork Gyros with Yogurt-Tomato Sauce
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 713
- Total Fat
- 31
- Saturated Fat
- 10
- Carbohydrates
- 47
- Dietary Fiber
- 7
- Sugar
- 6
- Protein
- 62
- Cholesterol
- 159
- Sodium
- 1187
- Total: 4 hr 30 min
- Prep: 15 min
- Inactive: 4 hr
- Cook: 15 min
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
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
Directions
- 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:
- Combine all the ingredients, cover, and let sit in the refrigerator for at least 30 minutes before serving.