Pork Gyros with Yogurt/Tomato Sauce

Here's another one worth trying. Pork Gyros with Yogurt/Tomato Sauce served with Greek Salad.

I know that I have posted a few recipes lately, and had planned on holding off on the next one. BUT, I made this one for dinner tonight, and just could not wait to share it. The Gyros were very good and the salad was excellent.


Pork Filling

2 lb Pork Tenderloin
1 cup water
1/2 cup Extra Virgin Olive Oil
1/2 cup Dry Red Wine
3 Cloves of Garlic, chopped
2 Bay Leaves
1/2 Tbsp. Oregano
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Pepper

Mix water, red wine, garlic, oregano, salt and pepper in a bowl. Slowly add olive oil while whisking. Add bay leaves and pour into Crock Pot. Adjust temperature to high and heat for one hour.

Cut the pork tenderloin into four approximately equal portions. Place the pork in the crock pot. After two hours, turn the temperature down to low and cook until tender (3 to 4 hours), to the point of falling apart. You will need to turn the pork occasionally if liquid does not cover completely. Also, spooning the cooking liquid over the top of each piece between turns is recommended.

Tenderloin in the crock pot.....

When pork is thoroughly cooked, remove from cooking liquid and shred with a fork. Although the pork is moist from the slow cooking, add a couple tablespoons (or a little more) of the cooking liquid for additional flavor and mix well. Serve while hot.

Pork, ready to serve.....

Tomato/Yogurt Sauce

1 1/2 Cups Fage Plain Greek Yogurt
2 Tbsp. Tomato, chopped and seeded
1 Tbsp. Dill
2 Tbsp. Capers, drained
2 Cloves of Garlic, minced
1 Tbsp. Tomato Paste
1 Tbsp. Red Wine Vinegar

Combine all ingredients except yogurt in a blender/food processor and puree. Add yogurt to the blender 1/2 cup at a time and process at high speed (Liquefy). Chill until needed. I put mine in a plastic condiment dispenser bottle. Makes it easy to apply sauce on sandwich.

Sandwiches

Pita Bread
Thinly sliced Red Onion
Arugula

To assemble sandwiches: warm pita bread in oven or microwave, cut pita rounds in half, coat the inside liberally with the Yogurt/Tomato Sauce, fill with pork, add some arugula and onion, then dress with additional sauce.

Dinner's ready.....

Greek Salad

2 cups of Tomato
1 cup of Cucumber
1/2 cup Sliced Black Olives
1/3 cup Feta Cheese, crumbled
1/2 cup Red Onion, sliced
Salt and Pepper to taste

Dice tomatoes and cucumber (large dice). Mix with olives and onion. Apply a liberal amount of dressing and toss. Chill the salad. Add crumbled Feta, toss, and serve.

Greek Salad, ready to serve.....

Greek Dressing

1/2 cup First Cold Press Extra Virgin Olive Oil
1/4 cup Red Wine Vinegar
1/4 cup Lemon Juice
1 tsp. Garlic, minced
1 tsp. Oregano
1 tsp. Parsley
Salt and Pepper to taste

Mix vinegar, lemon juice, garlic, and oregano together. Slowly add olive oil while whisking. Add parsley and stir. Chill until needed.

Greek Salad Dressing (left), Yogurt/Tomato Sauce (right).....

If I were to change anything next time, I might opt for Kalamata Olives in the salad.