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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 269.8
  • Total Fat: 8.3 g
  • Cholesterol: 76.5 mg
  • Sodium: 346.7 mg
  • Total Carbs: 18.8 g
  • Dietary Fiber: 2.7 g
  • Protein: 29.0 g

View full nutritional breakdown of Bariatric Lynn's Pork Gyros with Yogurt-Tomato Sauce calories by ingredient
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Bariatric Lynn's Pork Gyros with Yogurt-Tomato Sauce

Submitted by: HEALTHYLIVN4ME

Introduction

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.
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.

Number of Servings: 8

Ingredients

    1/4 cup extra virgin olive oil
    1/4 cup dry red wine
    4 garlic cloves, chopped
    1 Tablespoon fresh oregano, finely chopped (or 1/2 teaspoon dried oregano)
    2 pounds pork tenderloin medallions (1 inch thick)
    Kosher salt and freshly ground black pepper
    4 whole wheat pitas
    1-1/2 cups baby spinach
    1/2 red onion, very thinly sliced
    1 plum tomato, seeded and diced
    2 ounces feta cheese, crumbled
    Yogurt-Tomato Sauce (See my recipe for this called Bariatric Lynn's Yogurt-Tomato Sauce)

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Directions

Whisk together oil, wine, garlic and oregano in a plastic container with a lid that seals. Add pork medallions and turn to coat. Cover and marinade in refrigerator 1 to 4 hours. Remove pork from marinade; pat dry. Season with Kosher salt and freshly ground pepper.


Heat grill to high or prepare broiling rack by spraying with oil-flavored non-stick cooking spray. Broil pork 1-2 inches from burner. In the winter, I use my counter-top Cuisinart Convection Toaster Oven to broil the meat and it does great. Grill/broil until golden brown on all sides and internal temperature reaches 150 degrees F. It should take 15-18 minutes. Transfer to cutting board, tent loosely with foil and let rest for 5 minutes before slicing into 1/4-inch-thick slices.


While pork is resting, grill pita for 10 seconds per side. Transfer to a clean cutting board and cut pitas in 1/2 (or use the whole wheat salad pockets that are already cut and split for easy filling). Fill each with 1/8th of the meat (about 2.3 ounces), , 1/2 oz feta cheese, spinach and onion.


Top with Yogurt-Tomato Sauce (see recipe for Bariatric Lynn's Yogurt-Tomato Sauce) and garnish with diced tomato.


Makes 8 gyros.

Number of Servings: 8

Recipe submitted by SparkPeople user LAPBAND2008.






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