- 120 mins
- 140 mins
Ingredients
- 1/4 cup olive oil
- 1/4 cup dry red wine
- 4 cloves garlic, chopped
- 1 Tbsp finely chopped fresh oregano leaves
- 2 pounds pork tenderloin
- kosher salt and freshly ground black pepper
- 4 pita pockets
- 1 1/2 cups baby spinach
- 1/2 red onion, thinly sliced
- 1 plum tomato, seeded and diced
- YOGURT TOMATO SAUCE (1 1/2 cups)
- 1 pint Greek yogurt
- 2 cloves garlic, finely chopped
- 1/4 cup finely grated peeled cucumber
- 1 plum tomato, seeded and finely diced
- 2 Tbsp capers, drained
- 2 Tbsp finely chopped fresh dill
- 1 Tbsp red wine vinegar
- kosher salt and freshly ground black pepper
Preparation
Step 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 1 hour and up to 4 hours. Heat grill to high. Remove the pork from the marinade and pat dry with paper towels and season with salt and pepper. Grill until golden brown on all sides and cooked to an internal temperature of 150 degrees, 15 to 18 minutes. Transfer to a cutting board, tent loosely with foil, and let rest for 5 minutes before slicing into 1n4 inch thick slices. While the pork is resting, grill the pita pockets for about 10 seconds per side. Transfer to a cutting board and slice off the top inch of each pita. Fill each pita with sliced pork, some spinach and onion, a few spoonfuls of yogurt-tomato sauce and a sprinkling of diced tomato.
YOGURT TOMATO SAUCE: Stir together the yogurt, garlic, cucumber, tomato, capers, dill, vinegar, and salt and pepper to taste in a medium bowl. Cover and let sit in the refrigerator for at least 30 minutes and up to 4 hours before serving.