Best 4 Pork Gyros With Yogurt Tomato Sauce Red Onion And Arugula Recipes
**Pork Gyros: A Flavorful Fusion of Greek and Mediterranean Delights**
Pork Gyros are a tantalizing culinary creation that effortlessly blends the vibrant flavors of Greek and Mediterranean cuisine. This delectable dish features tender and juicy pork marinated in a symphony of aromatic herbs and spices, then slow-roasted to perfection. The succulent pork is expertly sliced and nestled into warm and fluffy pita bread, accompanied by a refreshing and tangy yogurt-tomato sauce, crisp red onions, and a peppery arugula salad. Alongside the pork gyros, this article presents an array of complementary recipes that elevate the dining experience. Discover the secrets behind the luscious yogurt-tomato sauce, the zesty red onion marinade, and the vibrant arugula salad dressing. Embark on a culinary journey and recreate this flavorful feast in the comfort of your own kitchen, impressing your family and friends with your culinary prowess.
PORK GYROS WITH YOGURT-TOMATO SAUCE
Steps:
- Whisk together oil, wine, garlic and oregano in a baking dish. Add the pork and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
- Preheat grill to high.
- Remove pork from marinade and season with salt and pepper. Grill until golden brown on all sides and cooked to an internal temperature of 150 degrees F. Let rest 5 minutes and slice into 1/4-inch thick slices.
- Build gyros by drizzling each pita with the yogurt sauce, then adding mesclun, onion, and meat. Drizzle with more sauce and garnish with oregano.
- Combine all the ingredients, cover, and let sit in the refrigerator for at least 30 minutes before serving.
PORK GYROS
This lemon-bright and paprika-dusted pita filling is based on memories of the gyros served at Kalimera Souvlaki Art in Melbourne, Australia, one of the best Greek restaurants in a city that supports a great number of them. I've cooked it here in the oven, but the preparation would take well to the grill. However you prepare it, serve the crisped meat with warm pita, cucumbers, tomatoes and onion, tzatziki sauce, hot sauce, French fries, mint leaves, really whatever you like.
Provided by Sam Sifton
Categories meat, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put pork shoulder on a plate, and place in the freezer for approximately 1 hour, or until it is firm to the touch. Put meat on a cutting board, and using a sharp knife, remove and discard any skin, then slice the meat thinly against the grain, into 1/2-inch slices.
- Make the marinade. In a large bowl, whisk together the lemon juice, 1/4 cup olive oil and garlic. Using a box grater, grate the tomato and one of the onions into the marinade, then add 1 tablespoon of the paprika, along with the salt, pepper and oregano leaves. Whisk again, then place the sliced pork into the marinade, toss to combine and cover and refrigerate the meat for at least one hour and up to overnight.
- When ready to cook, heat oven to 450. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Quarter the remaining onion, add it to the pork and marinade and toss once to combine. Remove the pork and onion from the marinade, and place on the pan, spreading everything evenly across it.
- Put the pork in the oven, and roast until it is browned, crisp at the edges and cooked through, about 30-40 minutes. Check the meat at around 20 minutes to see how much liquid is in the pan. If there is a lot, remove the pan, and pour off all but a few tablespoons. Remove the finished pork from the oven, allow to rest for a minute or two, then chop into bits. (To make the pork even crisper, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced pork, and sauté until everything curls tight in the heat.) Scatter the remaining paprika over the top of the meat, and serve with warm pita, sliced cucumbers and onions, tomato, tzatziki sauce, hot sauce, French fries, scattered mint leaves, ketchup, really whatever you like.
Nutrition Facts : @context http, Calories 586, UnsaturatedFat 28 grams, Carbohydrate 10 grams, Fat 46 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 13 grams, Sodium 662 milligrams, Sugar 3 grams
PORK GYROS
I found this recipe, entitled "Pork Gyros with Yogurt-Tomato Sauce, Red Onion, and Arugula" on another recipe site some time back. It appeared in the June 2006 issue of Bon Appetit. Ice Cool Kitty posted the recipe for the sauce portion of these gyros, Recipe #386313 386313. Please see her recipe for making the Yogurt-Tomato sauce portion. I am posting the gyros portion so that other chefs will know what the recipe had looked like in its entirety. DH and I made these for dinner two nights ago and thought they were very tasty. Prep time does not include overnight marinating of the pork tenderloin, nor the time it takes to make the yogurt-tomato sauce as Ice Cool Kitty gave an estimate for that in her recipe posting. While the original recipe says it makes 12 pitas, and that is how I am posting it, DH and I found it to make about 5 large pitas.
Provided by Dr. Jenny
Categories Pork
Time 40m
Yield 12 pitas
Number Of Ingredients 11
Steps:
- Combine the first seven ingredients in large resealable plastic bag; shake to blend. Add pork to marinade; seal bag. Chill overnight, turning bag occasionally.
- Make tomato-yogurt sauce per Ice Cool Kitty's directions in Recipe #386313 368313.
- Prepare BBQ (medium heat). Remove pork from bag. Grill until thermometer inserted into center of each tenderloin registers 145 degrees F, about 18 minutes. Transfer to work surface; let stand 10 minutes (temperature will rise five to ten degrees). Thinly slice into rounds.
- Grill pitas until warmed through and softened, about 2 minutes per side. Cut pitas in half. Fill pita halves with pork, drizzle with yogurt sauce, then tuck in onion and arugula. Serve, passing remaining sauce separately.
Nutrition Facts : Calories 235.5, Fat 9, SaturatedFat 2.1, Cholesterol 49.9, Sodium 296.5, Carbohydrate 18.2, Fiber 0.9, Sugar 0.9, Protein 18.5
YOGURT TOMATO SAUCE FOR GYROS
Traditionally, gyros are served with a mild white yogurt dill cucumber sauce called tzatziki. This is a variation for a change of pace.
Provided by threeovens
Categories Sauces
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Stir ingredients in medium bowl to blend, season sauce with salt and pepper to taste.
- Cover and chill until ready to use.
Tips:
- Pork shoulder is the recommended cut of meat for this recipe due to its tenderness and flavor. If unavailable, boneless pork loin or tenderloin can be substituted.
- For optimal flavor, marinate the pork for at least 4 hours or overnight. This allows the spices to penetrate the meat and tenderize it.
- When grilling the pork, cook it over medium-high heat to create a flavorful crust and prevent the meat from drying out.
- To ensure even cooking, use an instant-read thermometer to check the internal temperature of the pork. It should reach 145°F (63°C) for medium-rare, 155°F (68°C) for medium, or 165°F (74°C) for well-done.
- While the pork is cooking, prepare the yogurt-tomato sauce. This versatile sauce can also be used as a marinade for chicken or vegetables.
- To assemble the gyros, use soft pita bread or flatbread. Fill each pita with sliced pork, red onion, arugula, and yogurt-tomato sauce. Drizzle with additional sauce if desired.
Conclusion:
This delectable pork gyros recipe combines tender, flavorful pork with a tangy yogurt-tomato sauce, crisp red onion, and peppery arugula, all wrapped in soft pita bread. The result is a satisfying and delicious meal that is perfect for a casual dinner or a party. With its balanced flavors and textures, this dish is sure to become a favorite.
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