pork gyros

Pork
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

Tsatsiki Sauce
1 cucumber, grated
1 cup Greek yogurt or whole-milk yogurt
2 tablespoons chopped fresh dill
2 tablespoons drained capers, chopped
2 garlic cloves, minced
1/2 t lemon juice

6 pita breads
1/2 half red onion thinly sliced
8 oz feta cheese, crumbled

Oil for pitas
1/4 cup extra-virgin olive oil
1 rounded teaspoon dried oregano
1 rounded teaspoon dried rosemary, crumbled
2 garlic cloves, minced

Combine first 7 ingredients in large resealable plastic bag; shake to blend. Add pork to marinade; seal bag. Chill overnight, turning bag occasionally.

Peel and grate 1 cucumber, then squeeze it with your hands to remove excess water. Stir together with yogurt, 1/2 teaspoon lemon juice, garlic, capers, dill 1/4 teaspoon each of salt and pepper to make tsatsiki.

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.

Gently simmer oil, oregano, rosemary, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small heavy saucepan, stirring constantly, until garlic is fragrant but not browned, 1 to 2 minutes. Brush one side of bread with oil and heat bread, oiled side up on a sheet pan, 3 to 4 inches from broiler 3 minutes or until warm and brown.

Fill pita bread with pork, drizzle with sauce then tuck in onion and sprinkle with feta cheese. Serve, passing remaining sauce separately.





This recipe was adapted from 2 different gyro recipes I found on epicurious. It was good and the kids liked everything but the tsatsiki sauce:) I will certainly make this again!