Pork gyros with yoghurt-tomato sauce

  • Preparation Time15 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyMedium
2 (.5kg) pork tenderloins
Yoghurt-Tomato Sauce, recipe follows
100ml olive oil
110ml dry red wine
4 cloves garlic, chopped
1 Tbsp finely chopped fresh oregano, plus more oregano for garnish
Salt and freshly ground black pepper
4 grilled pita pockets, for serving
Mesclun greens or baby spinach, for serving
Thinly sliced red onions, for serving
1) Whisk together the 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.

2) Preheat the griddle to high. Remove the pork from the marinade and season with salt and pepper.

3) Griddle the pork until golden brown on all sides and cooked to an internal temperature of 65C. Leave to rest for 5 minutes and then slice into 0.5cm thick slices.

4) Build the gyros by drizzling each pitta with the yoghurt-tomato sauce, then adding mixed salad, onion and meat. Drizzle with more sauce and garnish with oregano.

For the yoghurt-tomato sauce:
1) Combine all the ingredients, cover, and leave to sit in the refrigerator for at least 30 minutes before serving.

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