Pork Gyros With Yogurt Tomato Sauce Recipes

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YOGURT TOMATO SAUCE FOR GYROS



Yogurt Tomato Sauce for Gyros image

Traditionally, gyros are served with a mild white yogurt dill cucumber sauce called tzatziki. This is a variation for a change of pace.

Provided by threeovens

Categories     Sauces

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8

1 1/2 cups plain yogurt, greek style
2 tablespoons tomatoes, chopped and seeded
2 tablespoons fresh dill, chopped
2 tablespoons capers, drained and chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon red wine vinegar
salt & freshly ground black pepper

Steps:

  • Stir ingredients in medium bowl to blend, season sauce with salt and pepper to taste.
  • Cover and chill until ready to use.

PORK GYROS



Pork Gyros image

I found this recipe, entitled "Pork Gyros with Yogurt-Tomato Sauce, Red Onion, and Arugula" on another recipe site some time back. It appeared in the June 2006 issue of Bon Appetit. Ice Cool Kitty posted the recipe for the sauce portion of these gyros, Recipe #386313 386313. Please see her recipe for making the Yogurt-Tomato sauce portion. I am posting the gyros portion so that other chefs will know what the recipe had looked like in its entirety. DH and I made these for dinner two nights ago and thought they were very tasty. Prep time does not include overnight marinating of the pork tenderloin, nor the time it takes to make the yogurt-tomato sauce as Ice Cool Kitty gave an estimate for that in her recipe posting. While the original recipe says it makes 12 pitas, and that is how I am posting it, DH and I found it to make about 5 large pitas.

Provided by Dr. Jenny

Categories     Pork

Time 40m

Yield 12 pitas

Number Of Ingredients 11

1/4 cup extra virgin olive oil
1/4 cup dry red wine
3 garlic cloves, minced
1 small bay leaf, crumbled
1/2 tablespoon packed fresh oregano leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (1 lb) pork tenderloin
6 pita breads, 7 inches in diameter
1 red onion, halved, thinly sliced
24 large arugula leaves

Steps:

  • Combine the first seven ingredients in large resealable plastic bag; shake to blend. Add pork to marinade; seal bag. Chill overnight, turning bag occasionally.
  • Make tomato-yogurt sauce per Ice Cool Kitty's directions in Recipe #386313 368313.
  • Prepare BBQ (medium heat). Remove pork from bag. Grill until thermometer inserted into center of each tenderloin registers 145 degrees F, about 18 minutes. Transfer to work surface; let stand 10 minutes (temperature will rise five to ten degrees). Thinly slice into rounds.
  • Grill pitas until warmed through and softened, about 2 minutes per side. Cut pitas in half. Fill pita halves with pork, drizzle with yogurt sauce, then tuck in onion and arugula. Serve, passing remaining sauce separately.

Nutrition Facts : Calories 235.5, Fat 9, SaturatedFat 2.1, Cholesterol 49.9, Sodium 296.5, Carbohydrate 18.2, Fiber 0.9, Sugar 0.9, Protein 18.5

PORK GYROS



Pork Gyros image

This lemon-bright and paprika-dusted pita filling is based on memories of the gyros served at Kalimera Souvlaki Art in Melbourne, Australia, one of the best Greek restaurants in a city that supports a great number of them. I've cooked it here in the oven, but the preparation would take well to the grill. However you prepare it, serve the crisped meat with warm pita, cucumbers, tomatoes and onion, tzatziki sauce, hot sauce, French fries, mint leaves, really whatever you like.

Provided by Sam Sifton

Categories     meat, main course

Time 1h

Yield 6 servings

Number Of Ingredients 10

2 1/2 pounds pork shoulder
Juice of 2 lemons
1/4 cup plus 1 tablespoon extra-virgin olive oil
8 cloves garlic, peeled and minced
1 medium-size tomato
2 medium-size yellow onions, peeled
1 tablespoon plus 1 teaspoon smoked or sweet paprika
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 1/2 tablespoons fresh oregano leaves, approximately 5 sprigs

Steps:

  • Put pork shoulder on a plate, and place in the freezer for approximately 1 hour, or until it is firm to the touch. Put meat on a cutting board, and using a sharp knife, remove and discard any skin, then slice the meat thinly against the grain, into 1/2-inch slices.
  • Make the marinade. In a large bowl, whisk together the lemon juice, 1/4 cup olive oil and garlic. Using a box grater, grate the tomato and one of the onions into the marinade, then add 1 tablespoon of the paprika, along with the salt, pepper and oregano leaves. Whisk again, then place the sliced pork into the marinade, toss to combine and cover and refrigerate the meat for at least one hour and up to overnight.
  • When ready to cook, heat oven to 450. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Quarter the remaining onion, add it to the pork and marinade and toss once to combine. Remove the pork and onion from the marinade, and place on the pan, spreading everything evenly across it.
  • Put the pork in the oven, and roast until it is browned, crisp at the edges and cooked through, about 30-40 minutes. Check the meat at around 20 minutes to see how much liquid is in the pan. If there is a lot, remove the pan, and pour off all but a few tablespoons. Remove the finished pork from the oven, allow to rest for a minute or two, then chop into bits. (To make the pork even crisper, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced pork, and sauté until everything curls tight in the heat.) Scatter the remaining paprika over the top of the meat, and serve with warm pita, sliced cucumbers and onions, tomato, tzatziki sauce, hot sauce, French fries, scattered mint leaves, ketchup, really whatever you like.

Nutrition Facts : @context http, Calories 586, UnsaturatedFat 28 grams, Carbohydrate 10 grams, Fat 46 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 13 grams, Sodium 662 milligrams, Sugar 3 grams

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