Pork Gyros with Tzatziki Sauce
Pita Chips and Sliced Apples
Wine Recommendation
Mirassou Pinot Noir
Ingredients
- 2 (1-lb) pork tenderloins, trimmed
- 1 Tbsp olive oil
- 1 Tbsp Greek seasoning
- 1 (12-oz) pkg classic salad mix
- 1 English cucumber, thinly sliced
- 3 Roma tomatoes, thinly sliced
- ½ cup balsamic vinaigrette
- 1 (6-count) pkg Greek pita flatbreads
- 1 (6-oz) pkg crumbled feta cheese
- 1 (5.3-oz) carton plain Greek yogurt
- 1 Tbsp fresh lemon juice
- ¾ tsp dried dill
- ¼ tsp sugar
Instructions
- Preheat oven to 400°F. Rub pork with oil; sprinkle with seasoning. Cook over medium-high heat in a large ovenproof skillet 3 to 4 minutes per side or until browned.
- Transfer skillet to oven, and bake 10 minutes or until a meat thermometer inserted into thickest portion reads 145°F. Let stand 5 minutes; thinly slice.
- Meanwhile, toss together lettuce, cucumber, tomatoes, and vinaigrette in a large bowl. Heat flatbreads according to package directions. Arrange pork over flatbreads. Top with salad and cheese.
- Stir together yogurt, lemon juice, dill, and sugar. Serve with gyros.
Side Dish Ingredients
- 1 (8-oz) pkg pita chips
- 3 apples, cored and sliced
Side Dish Instructions
- Serve chips and apples on each plate.
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