Pork Gyros with Yogurt-Tomato Sauce

Name: Pork Gyros with Yogurt-Tomato Sauce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT4H30M0.000S
Yield: 4 servings
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

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Level: Intermediate
Total: 4 hr 30 min

Prep: 15 min
Inactive: 4 hr
Cook: 15 min

Yield: 4 servings

Level: Intermediate
Total: 4 hr 30 min

Prep: 15 min
Inactive: 4 hr
Cook: 15 min

Yield: 4 servings

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

Yogurt-Tomato Sauce:

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

Directions

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.