Bariatric Lynn's Pork Gyros with Yogurt-Tomato Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/4 cup extra virgin olive oil1/4 cup dry red wine4 garlic cloves, chopped1 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 pepper4 whole wheat pitas1-1/2 cups baby spinach1/2 red onion, very thinly sliced1 plum tomato, seeded and diced2 ounces feta cheese, crumbledYogurt-Tomato Sauce (See my recipe for this called Bariatric Lynn's Yogurt-Tomato Sauce)
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.
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.
Nutritional Info 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
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