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Categories:
red wine olive oil garlic pork tomato sauce kosher salt pitas baby spinach leaves red onion tomato tomato sauce yogurt cucumber T capers garlic tomato kosher salt
Viewed: 31 - Published at: 8 years agoIngredients
- 1/2 cup dry red wine
- 2T olive oil
- 1T fresh oregano finely chopped
- 4 cloves garlic, chopped
- 2 pork tenderloins (~2 lbs.)
- Yogurt-Tomato sauce (follows)
- kosher salt and pepper
- 6 pitas
- 1/5 cups loosely packed baby spinach leaves
- 1/2 red onion, thinly sliced
- 1 plum tomato, seeded and cut into 1/4 inch dice
- Yogurt-Tomato Sauce
- 1.5 cups plain Greek yogurt
- 1/4 cup finely shredded peeled cucumber
- 2T capers, drained
- 2T snipped fresh dill
- 1T red wine vinegar
- 2 cloves garlic, finely chopped
- 1 plum tomato, seeded and cut into 1/4 inch dice
- kosher salt and pepper
Method
- In a small bowl, whisk together the wine, oil, oregano, and garlic. Place tenderloins and wine mixture in large self-sealing plastic bag. Seal bag, pressing out excess air. Let pork marinate at least one hour in refrigerator, turning over once.
- Prepare Yogurt-Tomato sauce. In medium bowl, stir together yogurt, cucumber, capers, dill, vinegar, garlic, tomato, 1/4t salt, and 1/8t freshly ground pepper. Cover and refrigerate for at least thirty minutes to blend flavors, or up to four hours.
- Prepare outdoor grill for covered direct grilling on medium-high.
- Remove pork from marinade and discard remaining marinade. Pat tenderloins dry, sprinkle with 1/2t salt and 1/4t freshly ground black pepper. Place pork on hot grill grate. Cover grill and cook pork 15-18 minutes or unil internal temperature reaches 155.
- Transfer pork to cutting board and tent loosely with foil. Let rest five minutes. While pork is resting, place pitas on grill grate and heat about thrity seconds or until warm, turning over once. Transfer pitas to plate.
- Thinly slice pork. Fill pitas with pork, spinach, onion, yogurt sauce and diced tomato.
