Cookbook author Matt Moore made Pork Gyros with Tzatziki Sauce. Serial Griller by Matt Moore is available wherever you buy books.
PORK GYROS
Serves 6
Hands On: 20 minutes
Total time: 1 hour 40 minutes, including 1-hour marinating
Pork
1/2 c plain whole milk
Greek yogurt
1/4 c red wine vinegar
1 1/2 T dried oregano
1 T garlic powder
1 T paprika
2 t kosher salt
1 t freshly ground black pepper
1 1/2 lbs. pork tenderloin, cut into 1 1/2 – 1/2 inch cubes
Tzatziki
3/4 c plain whole milk
Greek yogurt
1/4 c finely chopped seeded cucumber (from 1 sm. [7 oz] cucumber)
2 T red wine vinegar
2 T chopped fresh dill
1 t kosher salt
1 t freshly ground black pepper
1 t granulated sugar
For Serving
6 (8 inch) pita rounds, halved crosswise
3 c shredded iceberg lettuce (from 1 [8 oz] pkg.)
2 c chopped seeded tomato (from 2 med. [6 oz] tomatoes
DIRECTIONS:
Marinate the pork: whisk together the yogurt, vinegar, oregano, garlic powder, paprika, salt and pepper in a large bowl. Add the pork and toss to coat. Cover and refrigerate for 1-2 hours.
Meanwhile, prepare the tzatziki: stir together all the ingredients in a bowl. Cover and refrigerate until ready to use, or up to a few days.
Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with charcoal. When the coals are covered with gray ash, pour them onto the bottom grate of the grill. Adjust the vents as needed to maintain an internal temperature of 400–450 degrees. Coat the top grate with oil; place grate on the grill. If using a gas grill, preheat to medium-high (400-450 degrees).
Remove the pork from marinade; discard the marinade. Thread the pork evenly onto 12 (6-inch) skewers. Place the skewers on the oiled grates. Grill, covered and turning occasionally, until the pork is charred and a thermometer inserted in thickest portion of the meat registers 145 degrees (6 to 8 minutes). Remover from the heat.
Wrap the pita halves in damp paper towels. Microwave on HIGH until softened, 30-45 seconds. Fill the pita halves evenly with the pork, lettuce and tomatoes. Drizzle with the tzatziki.
Enjoy!
