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ALL SEASONS PORK GYROS WITH PITA BREAD
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Ingredients:
IngredientsPork
* 1/4 cup extra-virgin olive oil * 1/4 cup dry red wine * 3 garlic cloves, minced * 1 small bay leaf, crumbled * 1/2 tablespoon (packed) fresh oregano leaves * 1/2 teaspoon salt * 1/4 teaspoon freshly ground black pepper * 2 1-pound pork tenderloins Sauce * 1 1/2 cups plain Greek yogurt or whole-milk yogurt * 2 tablespoons chopped seeded tomato * 2 tablespoons chopped fresh dill * 2 tablespoons drained capers, chopped * 2 garlic cloves, minced * 1 tablespoon tomato paste * 1 tablespoon red wine vinegar Other * 6 7-inch-diameter pita breads * 1 red onion, halved, thinly sliced * 24 large arugula leaves |
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Directions:
For pork:
Combine first 7 ingredients in large resealable plastic bag; shake to blend. Add pork to marinade; seal bag. Chill overnight, turning bag occasionally. For sauce: Stir first 7 ingredients in medium bowl to blend. Season sauce to taste with salt and pepper. Cover and chill until ready to use, up to 1 day. Prepare barbecue (medium heat). Remove pork from bag. Grill until thermometer inserted into center of each tenderloin registers 145°F, about 18 minutes. Transfer to work surface; let stand 10 minutes (temperature will rise 5 to 10 degrees). Thinly slice into rounds. Grill pitas until warmed through and softened, about 2 minutes per side. Cut pitas in half. Fill pita halves with pork, drizzle with sauce, then tuck in onion and arugula. Serve, passing remaining sauce separately. |
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