Recipes

Greek Pork Tenderloin Gyro with Tzatziki Sauce

• Prep Time: 13 hours
• Serves: Makes 8 sandwiches

Ingredients

• 1 (19.2-oz) Farmland® Deep Basted™ EXTRA TENDER™ Boneless Pork Tenderloin
• 1 cup plain whole-milk yogurt
• 1/2 cup seeded and diced cucumber
• 1 tablespoon minced fresh dill weed
• 2 tablespoons fresh lemon juice divided
• 3 1/2 teaspoons minced garlic divided
• 3/4 teaspoon salt divided
• 3/4 cup coarsely chopped onion
• 3 tablespoons olive oil
• 2 tablespoons minced fresh oregano
• 1/4 teaspoon ground black pepper
• 8 (8-inch) pita bread(s) heated
• 4 cups shredded lettuce
• 3/4 cup diced tomato
• 1 cup (4-oz.) crumbled Feta cheese

Preparation

1. To make Tzatziki Sauce combine yogurt, cucumber, 1 tablespoon lemon juice, dill weed, 1/2 teaspoon minced garlic, and 1/4 teaspoon salt. Mix well; cover and refrigerate.
2. Cut pork into 1x1-inch pieces; place in zipper storage bag. Combine onion, oil, oregano, 1 tablespoon lemon juice, 1 tablespoon garlic, 1/2 teaspoon salt and pepper; pour over pork in zipper bag. Seal bag; marinate 12 to 24 hours in refrigerator.
3. Heat 12-inch nonstick skillet over medium-high heat. Stir-fry pork and marinade until no longer pink.
4. Divide pork evenly into heated pita bread. Top each gyro with Tzatziki sauce, shredded lettuce, diced tomato and feta. Serve immediately.