Bariatric Lynn's Pork Gyros with Yogurt-Tomato Sauce
This recipe calls for the pork to be marinaded for 1-4 hours. I did not include the ingredients in the marinade in the nutritional information because when the meat is removed from the marinade, it is to be patted dry before grilling or broiling.
I used pork medallions for this recipe. I started with 2 pounds. After removing all visible fat, I ended up with 1 lb + 12 oz. After cooking, the pork weighed 1 lb + 3 oz.
Don't waste the trimmings from the meat as there is usually some meat attached. I make stock by boiling the trimmings in water until the meat is done and the fat is mostly melted. Trim away the chunks so that only meat and no fat is left in the stock. Refrigerate it overnight, skim off the fat, label and freeze to be used for soups, stews, etc. later.
You will need the recipe called Bariatric Lynn's Yogurt-Tomato Sauce for this. The nutritional information for the sauce is not included with this recipe.Submitted by: HEALTHYLIVN4ME
CALORIES: 269.8 |
FAT: 8.3g |
PROTEIN: 29g |
CARBS: 18.8g |