Ingredients

Tzatziki Sauce

  • 1 cup plain whole-milk yogurt
  • 1/2 cup seeded and diced cucumber
  • 1 tablespoon minced fresh dill weed
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon salt

Pork Tenderloin

  • 1 Pork Tenderloin
  • 3/4 cup coarsely chopped onion
  • 3 tablespoons olive oil
  • 2 tablespoons minced fresh oregano
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Accompaniments

  • 8 (8-inch) pita breads, heated
  • 4 cups shredded lettuce
  • 3/4 cup diced tomato
  • 1 cup (4-oz.) crumbled feta cheese

Details

Product:

Pork Tenderloin

Meal Course:

Lunch

Dish Type:

Entrée, Sandwich

Preparation

  1. Combine Tzatziki sauce ingredients. Mix well; cover and refrigerate.
  2. Cut pork into 1×1-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.