Best Pork Gyros With Yogurt Tomato Sauce Red Onion And Arugula Recipe Epicuriouscom Recipes

PORK GYROS

Pork Gyros image

I found this recipe, entitled "Pork Gyros with Yogurt-Tomato Sauce, Red Onion, and Arugula" on another recipe site some time back. It appeared in the June 2006 issue of Bon Appetit. Ice Cool Kitty posted the recipe for the sauce portion of these gyros, Recipe #386313 386313. Please see her recipe for making the Yogurt-Tomato sauce portion. I am posting the gyros portion so that other chefs will know what the recipe had looked like in its entirety. DH and I made these for dinner two nights ago and thought they were very tasty. Prep time does not include overnight marinating of the pork tenderloin, nor the time it takes to make the yogurt-tomato sauce as Ice Cool Kitty gave an estimate for that in her recipe posting. While the original recipe says it makes 12 pitas, and that is how I am posting it, DH and I found it to make about 5 large pitas.

Provided by Dr. Jenny

Categories Pork

Time 40m

Yield 12 pitas

Number Of Ingredients 11

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 lb) pork tenderloin
6 pita breads, 7 inches in diameter
1 red onion, halved, thinly sliced
24 large arugula leaves

Steps:

Combine the first seven ingredients in large resealable plastic bag; shake to blend. Add pork to marinade; seal bag. Chill overnight, turning bag occasionally.
Make tomato-yogurt sauce per Ice Cool Kitty's directions in Recipe #386313 368313.
Prepare BBQ (medium heat). Remove pork from bag. Grill until thermometer inserted into center of each tenderloin registers 145 degrees F, about 18 minutes. Transfer to work surface; let stand 10 minutes (temperature will rise five to ten 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 yogurt sauce, then tuck in onion and arugula. Serve, passing remaining sauce separately.

Nutrition Facts : Calories 235.5, Fat 9, SaturatedFat 2.1, Cholesterol 49.9, Sodium 296.5, Carbohydrate 18.2, Fiber 0.9, Sugar 0.9, Protein 18.5

PORK GYROS WITH YOGURT-TOMATO SAUCE

Pork Gyros with Yogurt-Tomato Sauce image

Provided by Bobby Flay

Categories main-dish

Time 4h30m

Yield 4 servings

Number Of Ingredients 18

Ingredients

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
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

Steps:

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.
Combine all the ingredients, cover, and let sit in the refrigerator for at least 30 minutes before serving.

PORK TENDERLOIN GYROS

Pork Tenderloin Gyros image

Greek style pork piled high with vegetables in a tzatziki (yogurt) sauce and wrapped up in warm pita bread.

Provided by Terri Perkins

Categories One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb of thinly sliced pork tenderloin
1 tablespoon water
1 tablespoon all purpose Greek seasoning
1 tablespoon olive oil
1 tablespoon lemon juice
4 pita bread rounds, warmed
chopped grape tomatoes
sliced red onion
6 ounces plain low-fat yogurt
2 garlic cloves, crushed
1/4 seedless cucumber, shredded
1 tablespoon olive oil
1 teaspoon salt

Steps:

Marinate pork in next four ingredients for 30 minutes.
Flash fry pork in 1 Tbsp Olive oil.
Pile on pita bread with tomatoes and onions Serve with plenty of tzatziki sauce.
Sauce: Mix and refrigerate overnight.

Nutrition Facts : Calories 395.3, Fat 12.2, SaturatedFat 2.8, Cholesterol 76.2, Sodium 992.7, Carbohydrate 38.4, Fiber 1.8, Sugar 4.2, Protein 31.4

YOGURT TOMATO SAUCE FOR GYROS

Yogurt Tomato Sauce for Gyros image

Traditionally, gyros are served with a mild white yogurt dill cucumber sauce called tzatziki. This is a variation for a change of pace.

Provided by threeovens

Categories Sauces

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups plain yogurt, greek style
2 tablespoons tomatoes, chopped and seeded
2 tablespoons fresh dill, chopped
2 tablespoons capers, drained and chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon red wine vinegar
salt & freshly ground black pepper

Steps:

Stir ingredients in medium bowl to blend, season sauce with salt and pepper to taste.
Cover and chill until ready to use.

PORK GYROS WITH YOGURT-TOMATO SAUCE, RED ONION, AND ARUGULA

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

Provided by Susanna Hoffman

Categories Garlic Onion Pork Tomato Marinate Yogurt High Fiber Arugula Summer Grill/Barbecue Capers Bon Appétit

Yield Makes 12

Number Of Ingredients 20

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 teaspoon 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

Steps:

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.
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.