Pork Gyros with Yogurt-Tomato Sauce, Red Onion, and Arugula |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Juicy pork replaces the traditional lamb in these sandwiches. Tomato and capers are a lively addition to the yogurt sauce. Ingredients:
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 |
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 |
6 7-inch-diameter pita breads |
1 red onion, halved, thinly sliced |
24 large arugula leaves |
Directions:
1. 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.
2. 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.
3. 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.
4. 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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