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Categories:
olive oil red wine garlic fresh oregano pork tenderloins salt tomato sauce pita pockets baby spinach red onions
Viewed: 65 - Published at: 3 years agoIngredients
- 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
Method
- 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.
- 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.
