Pork Gyro Sandwich
A flavorful switch for a famous Greek favorite. Try lean thin-sliced pork on a pita with a generous spoonful of fresh yogurt dill sauce. Makes a great lunch and is hearty enough for dinner too.
Serves: 4
Cook Time: 10 Minutes
Ingredients
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1 pound Smithfield Boneless Pork Loin
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4 T. olive oil
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1 T. prepared mustard
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1/2 c. lemon juice
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2 cloves garlic minced
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1 t. oregano dried
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1 c. plain yogurt
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1 cucumber peeled and chopped
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1/2 t. garlic crushed
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1/2 t. dill
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1 small red onion peeled and thinly sliced
Steps
Cut pork crosswise into thin slices and then into strips 5 x 1/2-inches. Combine olive oil, mustard, lemon juice, garlic and oregano. Pour over pork slices. Cover and refrigerate for 1 to 8 hours. Meanwhile in small bowl stir together yogurt cucumber garlic and dill. Cover and refrigerate. Preheat oven to 450 degrees F. Drain marinade from pork slices and place pork in single layer in shallow pan. Roast until crisp (about 10 minutes.) Open each pita half to form a pocket. Distribute pork among each half. Top each sandwich with some chilled yogurt mixture and sliced onions.
Serving Suggestions
Serve this Greek-style favorite in a pita pocket with sliced onions and plenty of creamy sauce.
Recipe and photo courtesy of the National Pork Board. For more information visit www.porkbeinspired.com
