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Recipes

Pork Gyros with Yogurt-Tomato Sauce, Red Onion, and Arugula

By Susanna HoffmanPhotography by Gary Moss

Recipe information

  • Yield

    Makes 12 Servings

Ingredients

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 tablespoon 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

6

7-inch-diameter pita breads

1

red onion, halved, thinly sliced

24

large arugula leaves

Need to make a substitution?

Preparation

  1. For pork

    Step 1

    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

    Step 2

    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.

    Step 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.

    Step 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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