Pork Gyros with Yogurt-Tomato Sauce

By tonya370

uicy pork replaces the traditional lamb in these sandwiches. Tomato and capers are a lively addition to the yogurt sauce.

Ingredients

• Pork
• 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-pound pork tenderloins
• Sauce
• 1 1/2 cups plain Greek yogurt or whole-milk yogurt
• 2 tablespoons chopped seeded tomato
• 2 tablespoons chopped fresh dill
• 2 tablespoons drained capers, chopped
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 tablespoon red wine vinegar
• 6 7-inch-diameter pita breads
• 1 red onion, halved, thinly sliced
• 24 large arugula leaves

Preparation

Step 1

For pork:
Combine first 7 ingredients in large resealable plastic bag; shake to blend. Add pork to marinade; seal bag. Chill overnight, turning bag occasionally.

For sauce:
Stir first 7 ingredients in medium bowl to blend. Season sauce to taste with salt and pepper. Cover and chill until ready to use, up to 1 day.

Prepare barbecue (medium heat). Remove pork from bag. Grill until thermometer inserted into center of each tenderloin registers 145°F, about 18 minutes. Transfer to work surface; let stand 10 minutes (temperature will rise 5 to 10 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 sauce, then tuck in onion and arugula. Serve, passing remaining sauce separately.