Pork Gyros with Yogurt-Tomato Sauce, Red Onion, and Arugula
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12
- 1/2 teaspoon salt
- 1/4 cup extra-virgin olive oil
- 1 tablespoon tomato paste
- 1 tablespoon red wine vinegar
- 2 tablespoons chopped fresh dill
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup dry red wine
- 2 garlic cloves, minced
- 3 garlic cloves, minced
- 2 tablespoons drained capers, chopped
- Carbohydrate 16 g(5%)
- Cholesterol 51 mg(17%)
- Fat 10 g(15%)
- Fiber 2 g(9%)
- Protein 20 g(40%)
- Saturated Fat 3 g(14%)
- Sodium 300 mg(13%)
- Calories 233
PreparationFor 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.
PreparationFor 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.
